A few nights ago we watched “[Jet Lag]”, starring Juliette Binoche and Jean Reno. With those two in the leading roles my expectations were pretty high for this movie, perhaps too high. It was decent, worth watching, and the score (by Eric Serra, who also did “[Subway]”) was pretty good. But the real reason for this blog post is the recipe that was tucked into the credits, Veal Mignonettes. This is the dish that Félix (Jean Reno) prepares for Rose (Juliette Binoche) near the end of the movie.
> Veal Mignonettes (serves 2)
> – 3/4 lb veal
> – 1/2 lb carrots
> – 4 small zucchini
> – 6 tomatoes
> – 2 leeks (white part only)
> – flat-leaf parsley
> – pepper
> – coarse salt
> – 1 Tbsp olive oil
> – armagnac (cognac?)
> – 1 tsp balsamic vinegar
> – 1 pinch sesame seed
> Cut the veal into 1-inch slices. Julienne the vegetables.
> Heat olive oil in a skillet and saute the vegetables over low heat until al-dente, about 5 minutes.
> Add a pinch of coarse salt, the parsley, and pepper.
> Remove the vegetables from the pan, add the veal and armagnac (~1 Tbsp?) and flambé for about 1 minute.
> Return to the burner and add a pinch of sesame seeds and the balsamic vinegar. Serve with the al-dente vegetables.
There were some errors in the recipe which I’ve done my best to correct. For instance, the veal and carrots were given in “ld”, which I presume was supposed to be “lb”. Also, the armagnac is never referred to in the instructions. A 1-inch thick slice of veal seems a bit much — in the movie, it looks more like 1/2 or 3/4 inch.
I’ve never been successful with flambé. For some reason the pan never lights for me. Anybody have a suggestion as to what I might be doing wrong?
[Jet Lag]: http://www.imdb.com/title/tt0293116/ “‘Jet Lag’ on IMDB”
[Subway]: http://www.imdb.com/title/tt0090095/ “‘Subway’ on IMDB”