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Entrecote with a veal jus of La Trappe Quadrupel

Entrecote with a veal jus of La Trappe Quadrupel and cardamom.

La Trappe Quadrupel is the original, dark Trappist beer. Strong and robust with a full, warming, intense flavor. Malty with sweet notes of dates, figs, and caramel and a long, smooth finish. Also perfect for use in, for example, a gravy as in the recipe below.

Ingredients

4Cardamom pods
2La Trappe Quadrupel
4Veal jus
Veal entrecote
Crispy seaweed
4Shallots

Preparation

  1. Finely chop two of the shallots and sauté them.
  2. Pour the beer and cardamom pods over the sautéed shallots and let it reduce over low heat until about one third remains.
  3. Add the veal jus and bring just to a boil.
  4. Season with salt and pepper if desired.
  5. Strain the jus and keep warm until use.
  6. Cook the veal entrecote to a nice pink and let it rest.
  7. Cut the remaining two shallots into half rings and fry them crispy in olive oil.
  8. Mix the crispy shallot rings with thinly sliced crispy seaweed.
  9. Place the veal entrecote on the plate and spoon the La Trappe Quadrupel jus next to it.
  10. Place the crispy shallots with the crispy seaweed on top of the veal entrecote.