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22 Veal steak in a brandy sauce Serves 4 | Preparation time: 35–50 minutes Ingredients For the veal steaks: 4 veal steaks (180 g each), ready to cook Salt Pepper For the vegetables: 20 g butter 1 shallot | diced 1 stalk of lemongrass, fresh 250 g carrots | in thin batons 250 g sugar snap peas | halved Salt Pepper 1 tbsp. chives | chopped For the brandy sauce: 20 g butter 3 shallots | diced 40 ml brandy 150 g crème fraîche 4 tsp. peppercorns, green, in brine Salt Pepper For frying: 20 g clarified butter Accessories: Flat, heat-proof plate Preparation Pre-heat the plate in the drawer on a setting of 4 bar segments for 15 minutes. Rest the veal fillets at room temperature. Place the veal steaks on the plate in the drawer and cook. Cut the lemon grass lengthwise and crush it slightly with the back of a knife. Heat the butter in a saucepan, fry the lemon grass and shallots in it, add the carrots and sugar snap peas and fry for approx. 5–6 minutes. Season with salt and pepper to taste, add the chives and keep warm. Heat the butter in a saucepan, fry the shallots, add the brandy, crème fraîche and peppercorns and season with salt and pepper to taste. Remove the veal steaks from the drawer and season with salt. Heat the clarified butter in a pan and sear the veal steaks on a high heat for approx. 2 minutes on each side. Season with pepper after searing. Remove the lemon grass from the vegetables before serving. Warming drawer settings  Core temperature: 55–60 °C Duration: 35–40 minutes