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Veal Andre’

BY Chef K.T. Murphy January 23, 2021

Ingredients

8 oz. Veal Strip
1 onion chopped
Heavy cream
Dijon mustard
Salt and white pepper
Brandy

To prepare Veal Andre’, Brown the chop in a sauté pan. Remove and sauté onions. Deglaze with brandy. Finish with heavy cream and dijon mustard.

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Tags: brandy, chef keith murphy, chef murph, Chef Murphy, Foodist Networks, Global Fusion Americana, Recipes, Veal Andre', Veal Strip

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