Veal Crown with Bearnaise Sauce and Brussels Sprouts

Preheat the oven to 200 °C (convection oven 180 °C , gas mark 3-4).

Scrape the bones of the piece of meat clean free, season the meat with salt and season with pepper. Peel and roughly dice the shallots. Heat clarified butter in an oven-safe saucepan. Gently sear the shallots together with the saddle of veal on all sides. Extinguish with clear soup and white wine, but only so that no more than half an inch of liquid covers the bottom of the pot. Cook on the hot stove for 20 minutes. If the meat starts to brown, add a small amount of clear soup to loosen the juices.

Remove the meat from the pot, put it on a hot plate, cover with aluminum foil and keep warm for at least 10 minutes.

Blanch the Brussels sprouts in boiling hot salted water for about 5-8 min, drain and quench when cool. Now put butter and sugar in a saucepan and sweat briefly, add the Brussels sprouts, mix well and pour on the veal stock. Cook in an open saucepan until all the liquid is reduced. Now season with salt and black pepper.

For the sauce, peel and chop the shallot. Rinse the tarragon, shake dry and chop except for two sprigs. Briefly boil the tarragon sprigs with the crushed peppercorns, vinegar and white wine in a small saucepan. This is the reduction for the Bearnaise sauce. Melt the butter in a saucepan. Beat the egg yolks in a s

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