Saddle of Veal with Braised Peaches

Cut the saddle of veal into steaks about five mm thick, season with salt and sear on both sides in a frying pan with the clarified butter. Remove from the frying pan and keep warm (in the stove at about 60 °C ).

Add onions to the meat pan form and sauté, thus loosening the drippings. Add the peaches, add the rosemary and the Szechuan pepper. Sauté everything a little bit, extinguish with the liqueur and steam the peaches covered until soft.

Then remove the whole from the frying pan and add to the veal form. Dissolve the gravy in the frying pan with veal stock and whipping cream, boil the liquid by about half, thicken with cold butter if necessary. Season the sauce, add the meat and peaches to the sauce, toss and serve. Serve with long grain rice or ribbon noodles.

Tip: Instead of clarified butter, you can also use butter in most cases.

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