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This Trois-Pistoles marinade with mustard, and a pancetta wrap are ideal for making veal cutlets flavourful. It’s garnished with a sweet prune sauce, also with Trois Pistoles. Lovers of fine meat dishes will be thrilled.


Main dishes


Veal filet

  • 400 g veal fillet, cleaned
  • 8 slices of pancetta, sliced lengthwise
  • 1 tbsp. of Meaux mustard
  • 4 garlic cloves, chopped
  • 1 white onion, mashed
  • ½ bunch of basil, chopped
  • 60 ml of brown rum
  • 341 ml of Trois Pistoles
  • 1 L of prune juice
  • 3 cloves
  • 1 knob of butter
  • 1 lug of olive oil
  • Sea salt and freshly ground pepper


  • 500 ml of prunes in syrup
  • 341 ml of Trois Pistoles
  • 2 tbsp. of honey
  • ⅓ bunch of basil


  1. Start by boiling the prune juice and reducing it by half, to make a concentrated juice.
  2. In a dish or bowl, coat the veal filet in mustard, then add the garlic, onion, rum, beer, prune juice and cloves. Leave to marinade in the refrigerator for 2 hours.
  3. Remove the filet from the marinade and wrap with the pancetta, then refrigerate for 2 hours to combine the flavours of the meat.
  4. In a frying pan, melt a small knob of butter and a drizzle of olive oil, then sear the meat until coloured. Finish by baking at 190°C (375°F) for around 8 minutes.
  5. Let the meat rest well before cutting, otherwise it will lose its juices and turn grey.
  6. Combine the garnish ingredients and cook over a low heat for about 15 minutes, then blend in a food processor until you get a creamy sauce.


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