Veal tartare with poached egg and smooth cream gravy

For the tartare:

veal silverside
shallots
olive oil
pepper
salt
egg yolk

For the cream gravy:

3 dl veal stock
1 dl mushroom juice
1.5 dl cream
30 g butter
pepper
salt

For the garnish:

poached egg
rice paper crisp
roasted pearl onions
cucumber sticks

Amount of people: 4

Preparation Time: 0 - 30 minutes

Veal product: veal silverside

Difficulty: *

Cooking methods: prepare fresh

Source: Culinaire Saisonnier

Preparation

Cut the veal into fine strips, chop the shallot very finely and add to the tartare. Prepare the tartar with the egg yolk, olive oil, salt and pepper and fill a skewer with it.

For the gravy, bring the veal stock, mushroom juice and cream to the boil. Mix with the knobs of butter and season to taste.

Garnish the tartare with the garnishes and spoon the foamy gravy around it.

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