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Veal Fillet with Tomatoes and Blonde Beer
Supplied by Han Hidalgo www.biercuisine.be and www.biercuisine.nl, photo by Joris Luyten
VEAL FILLET WITH TOMATOES AND BLONDE BEER
500g veal fillet
3 tbsp sunflower or olive oil
2 tbsp tomato paste
2 small tomatoes
2 small sprigs fresh thyme
150ml chicken or veal stock
100ml blond beer
300g green asparagus
2 tbsp parsley, chopped
salt and freshly ground black pepper
1. Peel and deseed the
tomatoes, then dice and
slice the shallots.
2. Cut the veal fillet into thin slices and
season with salt and pepper. Heat the oil
in a wok and fry the slices until golden brown
on both sides.
3.Add the sliced shallots, tomato paste,
tomatoes, stock and thyme. Reduce the
heat and simmer for seven to 10 minutes.
4.Add the blond beer after five minutes.
Season with salt and pepper and remove
the sprigs of thyme.
5.Cook the tagliatelle in boiling salted
water until ‘al dente’, then drain.
6. Remove the hard edges of the green
asparagus and steam until just cooked.
Serve the tagliatelle with slices of veal and
sauce. Garnish with steamed green asparagus
and chopped parsley.