Veal has a delicate flavor and when cooked with a potent and intense botanical like licorice, the contrast allows a deeper and different appreciation of the natural tender taste of veal. Forget the usual garlic or aromatic herb seasoning and try something completely new and adventurous such as this recipe for Veal Filet Mignon with Licorice by Chef Marc Veryat, known for his wild gastronomic creations and touted by many as the best chef in the world.

A recent study conducted by the Smell and Taste Treatment Research Foundation in Chicago found that the scent of black licorice stimulates female libido, increasing the blood flow in the brain areas related to arousal when exposed to the scent of the botanical. If you are planning an exciting and romantic evening, then look no further. Perfect this recipe for an unforgettable evening. Serve it with a special bottle of Anjou Blanc for a truly sublime time.

Somewhat sweet and tastes a bit like anise or fennel, licorice enhances the natural flavors of veal filet mignons. In this recipe, licorice is used in two ways; the ferns are inserted in the meat to flavor it and are also added in the vegetable broth to make the sauce.

For juicy and perfectly cooked veal filets, pat the veal dry with a paper towel before cooking. This will promote browning and seal in the moisture. Season the meat with salt and pepper only after it has browned so that the salt won’t extract the moisture while it is cooking. Pan fry the veal on medium-high heat and when they are nice and brown, decrease the temperature to low to slow cook the inside. High heat can overcook the meat quickly and produce dry and bland-tasting veal. Medium cooked veal should be slightly pink in the center. Learn home cooking recipes here

Ingredients

3.3 lbs. veal filet mignon
12 licorice sticks cut in half lengthwise
0.35 oz. broken licorice
Guerande salt
2 cups vegetable bouillon
0.53 oz. (about 1 tablespoon)
butter (for the sauce)
1.76 oz. (3 ½ tablespoons) butter to cook the mignons
½ bouillon cube

Ask your butcher to prepare the veal filet mignon. Cut slices of about ¾ inch in thickness (2 per person). Pierce each slice with 2 licorice stems. Cook in a pan with 3 ½ tablespoons of melted butter. Begin by browning them lightly then end by cooking them over low heat, 5 minutes on each side. Season meat with salt and pepper.

Once the cooking is done, place the mignons in aluminum paper and close it hermetically. The cooking can continue on low heat.

Reduce the vegetable bouillon by 1/3. Let the licorice simmer for 30 seconds. Remove from the heat and strain. Add a tablespoon of butter and the half a bouillon cube. Keep this gravy in the bain-marie (water bath).

Place two veal filet mignons on each serving dish. Pour some drops of licorice sauce over them and sprinkle with Guerande salt grains.