Ingredients for the meat:
800 g of veal tenderloin
Butter to cover the meat
Fresh thyme
Salt
Mash ingredients:
250 gr of roasted or boiled potatoes
30 gr of chives
30 g of parsley
30 g of basil
1 spoon of butter
Ingredients for the sauce of liquorice:
10 g of liquorice root
6 shallots
250 ml of Oporto
375 ml of meat stock.
Elaboration:
Cook the shallots chopped along with the Oporto wine in a saucepan. Reduce and add the meat stock and leave to reduce more. Add the liquorice root and cook for approximately 10 minutes. Strain the sauce and add a bit of butter.
Roast the potatoes and crush them. Mix them with the herbs (chives, parsley, and basil). Add melted butter and mix. Season it.
Clarify the butter. To do it, heat the butter in a saucepan, and then remove the lumps that form. After that, remove the pot from the fire and strain fat with a lined fabric or a fine mesh strainer. You will obtain pure butter fat.
Mark the meat in a very hot iron and cook it in butter for 10 minutes at 65 °. Serve the meat with the sauce and the mash.
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