A specialty of The Hotel Excelsior, Amsterdam
Recipe courtesy of Graham Kerr
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50 min
10 min
40 min
4 servings



Preheat broiler. Season veal fillets with salt and pepper. Heat clarified butter in pan on high and brown fillets on all sides. Remove from heat and place in casserole, with juices from pan. Broil for 12 minutes, turning once.

Cook onion and leek in pan used to cook tenderloins. Add some clarified butter and cook over medium heat until transparent. Add garlic, then sherry and flame. Pour on Scotch and flame again. Add red wine, Worcestershire sauce and mushrooms and bring to boil.

Let sauce boil down to almost nothing and gradually stir in whipping cream. Pour on serving platter, top with veal, vegetables and sliced prosciutto and tongue. Garnish with parsley and serve immediately.

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