Fillet of veal en cocotte with tyrolean sauce

Tender pan-fried veal served with a rich fresh tomato sauce - another treat from Simon Rimmer
By Simon Rimmer
Fillet of veal en cocotte with tyrolean sauce
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 100 g butter
  • 225 g veal fillets

For the sauce

  • 15 ml olive oil
  • 15 g butter
  • 1 onions, sliced
  • 15 glasses flour
  • 30 ml red wine vinegar
  • 5 tomatoes, skinned, deseeded and chopped
  • 1 clove garlic, crushed
  • 1 tbsp parsley, chopped to garnish


1. Heat the butter in a frying pan and cook the fillets for 2 3 minutes on each side, as the butter begins to brown, add a spoonful of water occasionally to form a sauce. Keep the fillets warm.2. To make the sauce heat the oil and butter in a frying pan. Coat the onion in the flour and fry until golden.3. Add the vinegar to the pan and reduce to nearly nothing.4. Add the tomatoes and garlic, season and cook for 15 minutes.5. To serve place the veal fillets on plates and top with the tomato sauce. Garnish with the parsley.

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