Veal Fillet, shallot flower and black garlic gravy

For 4 people

• 1 veal fillet (about 600g)
• 6 shallots
• 5 black garlic clove
• 100ml of white Porto wine
• 50ml of white wine
• 2 cac of veal stock
• 1 cac of Marmite
• olive oil
• Balsamic vinegar
• a few carrots
• A few small potatoes
• Young growth
• Fleur de sel

In an ovenproof dish, place the peeled carrots and the small potatoes. Drizzle with olive oil, and sprinkle with two pinches of fleur de sel. Roll the vegetables to coat them perfectly. Bake in oven at 250°C for about 45 minutes, stirring regularly, until they are golden brown.

Peel 4 shallots, cut a little bit of the bottom to make them stand stable, and make 4 slits on the other side (8 parts), without reaching the bottom. Place the shallots in a muffin pan, add a drizzle of olive oil and balsamic vinegar, cover with a baking paper and bake in oven about 20 minutes at 250°C.

In the meantime, prepare the juice. In a pan, place two minced shallots and the black garlick cloves. Add the white wine, the white Porto wine, 500ml of water, the marmite and the veal stock. Let reduce to the half. Sieve the juice, and mash well the black garlic cloves and the shallots with a spoon, to extract all the aromas. Let reduce a little bit more and adjust the seasoning. At serving time, reheat slowly.

Prepare the meat. Brown it quickly in a frying pan. Place in an ovenproof dish and cook for about 20 to 25 minutes, depending on the size of the piece, at the same temperature than vegetables. The meat must stay slightly pink inside, so it’s better to check the cooking. When it’s done, cut the meat into slices.

Arrange the plates : dispose two slices of meat and vegetables, a shallot flower and add some watercress. , Spoon the juice over the meat.