photo: m. charles


Veal tenderloin with Dark Beer Sauce
recipe: stefan

Makes 4 servings

Ingredients:
  • 4 Veal tenderloins (100g each)
  • Salt & pepper
  • 1 tablespoon Butter

    • 1. Place veal in a oven proof pan, add salt, pepper and butter. Sautée on each side for 1 minute.
    • 2. Place the pan in the preheated oven (180°) and cook for 5-10 minutes until well done.

      • For Beer Sauce
      Ingredients:

    • 40 g Onions, diced
    • Black pepper
    • 2 Bay leafs
    • 1 Twig of thyme
    • 300 ml Dark beer
    • 300 ml Meat broth
    • 50 g Butter
    • Salt

      1. 1. Place onions, black pepper and beer in a pot and boil until reduced over intense heat.
      2. 2. Add broth, bay leafs and thyme and let simmer until the sauce begins to thicken.
      3. 3. Press the sauce through a sieve, add salt and stir in butter.
      4. 4. Pour sauce over veal and serve with salad or vegetables.



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      Wheat Beer Risotto with Mushrooms
      recipe: m. charles


       Serves 4

      Ingredients:
      • 1 small Onion
      • 1 clove of Garlic
      • 40 g Butter
      • 300 g Risotto rice
      • Wheat beer to deglaze
      • 2 cups  Meat broth mixed with 1/2 cup wheat beer
      • 75 g Parmesan, grated
      • 150 g Mushrooms
      • Olive oil to fry
      • Salt & pepper
      • 2 tablespoons Italian parsley, chopped

      1. 1. Place minced onion and garlic in a pot with butter and lightly sautée.
      2. 2. Add rice and stew until glazed.
      3. 3. Deglaze with wheat beer and let boil while constantly stirring the rice. Slowly, add the beer & meat broth and boil down. Stir occasionally.
      4. 4. Rub the mushrooms clean and cut into pieces.
      5. 5. Place mushrooms with oil, salt & pepper in a pan and sautée until light brown. Set aside.
      6. 6. Right before the rice is cooked, stir in the rest of the butter, parmesan and mushrooms.
      7. 7. Spread the parsley over the risotto and serve warm.