Veal filet wrapped in crispy pancetta with an aged rum and candied prune sauce with Trois Pistoles





• 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

A participation of

Pascal Bisson



• Start by boiling the prune juice and reducing it by half, to make a concentrated juice.

• 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.

• Remove the filet from the marinade and wrap with the pancetta, then refrigerate for 2 hours to combine the flavours of the meat.

• 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.

• Let the meat rest well before cutting, otherwise it will lose its juices and turn grey. 

• 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.

Discover this beer