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Plancha-Lacquered Veal Tendrons

Written by bioloadmin on . Posted in . Leave a Comment


Recipe of veal tendrons for 6 people

2 kg of veal tendrons – 2 onions – 2 shallots – 4 cloves of garlic – 3 dl of port – 1 dl of salted soy sauce – thyme – bay leaf – rosemary

For the marinade

1 dl of sweet soy sauce – 5 cl of teriyaki sauce – 1 teaspoon of smoked pimento – 1 teaspoon of chili puree – 5 cl of Worcestershire sauce – 1 teaspoon of garlic powder – 40 g of honey.


  • Stove
  • vacuum machine
  • plancha inox

Preparation Of The Recipe

1 – Cut the meat into two pieces and trim superficially if necessary. 2 – Color the tendron with hazelnut butter on both sides. 3 – Sweat the onions and shallots in the cooking butter with the bouquet garni and the garlic cloves. 4 – Deglaze with the port and salted soy sauce. 5 – Peel off the juices and reduce by a third over low heat. 6 – Place the pieces of veal in vacuum bags and distribute the filling and the juice. 7 – Vacuum and weld. 8 – Place in the water bath set at 56.5 ° C for 10 hours, then at 70 ° C for 2 hours. 9 – After cooking, open the bags and place the meat in the fridge for 2 hours. 10 – Cut the pieces into thick slices. We find that the meat is soft and moist. 11 – Combine the elements of the marinade and marinate the meat on all sides for 1 hour. 12 – Place the veal slices on the oiled plancha at 150 ° C. 13 – Turn the meat over during cooking and cover with the marinade. 14 – Do not push the cooking too far; it is just a matter of lacquering the meat.

A Few Words About The Recipe

To the 30 minutes of preparation, you will need to add 12 hours of sous-vide cooking at low temperatures. Low-temperature vacuum cooking is governed by strict hygiene rules and must comply with the recommended cooking times and temperatures. Veal tendron is stewed meat. It is a traditionally poached third category piece. Here we opted for long cooking at low temperature which will give the meat a melting and non-gelatinous texture while preserving the taste, unlike poaching. Cooking on a plancha set at 150 ° C avoids the charring of the marinade. In this recipe, cooking the veal is essential, the marinade can, however, be adapted to everyone’s taste. I also invite you to also taste this veal tendron without the final lacquering to enjoy the flavor of the natural tendron. Simply delicious!

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