Veal Grenadin with Truffle

📝 Ingredients

• 4 veal grenadins
• 15 g butter
• 20 g truffle
• fleur de sel (finishing salt)
• freshly ground pepper
• Mashed potatoes (homemade)
• Assorted vegetables (green asparagus, carrots, parsnips, etc.)

👩🏻‍🍳 Recipe steps

Step 1
Heat a pan. Once the pan is very hot, add the veal grenadins. Sear them for 1 minute on each side, then add the butter.

Step 2
Lower the heat and cook for 4 minutes. The meat should be nicely browned, firm up slightly in the middle, but remain tender. Add a little fleur de sel. Season with pepper and set aside.

Step 3
Add the green asparagus tips to the pan and heat them through in the veal’s cooking juices.

Arrange mashed potatoes (optional) on your plate. Add a veal grenadin and 4 green asparagus tips. Reduce the remaining pan juices. Meanwhile, cut the truffle into thin slices.

Drizzle a little of the cooking juices and a few truffle slices onto your plate. Finish by grating the remaining truffle over the top.

We suggest pairing this recipe with our Vinsobres Cuvée Saint Pierre, aged in oak barrels!

Recipe by: © 2026 Gourmandiseries.fr