Veal filet

• 400 g veal fillet, cleaned
• 8 slices of pancetta, sliced lengthwise
• 1 tbsp. of Meaux mustard
• 4 garlic cloves, chopped
• 1 white onion, mashed
• ½ bunch of basil, chopped
• 60 ml of brown rum
• 341 ml of Trois Pistoles
• 1 L of prune juice
• 3 cloves
• 1 knob of butter
• 1 lug of olive oil
• Sea salt and freshly ground pepper

Garnish

• 500 ml of prunes in syrup
• 341 ml of Trois Pistoles
• 2 tbsp. of honey
• ⅓ bunch of basil

1. Start by boiling the prune juice and reducing it by half, to make a concentrated juice.
2. In a dish or bowl, coat the veal filet in mustard, then add the garlic, onion, rum, beer, prune juice and cloves. Leave to marinade in the refrigerator for 2 hours.
3. Remove the filet from the marinade and wrap with the pancetta, then refrigerate for 2 hours to combine the flavours of the meat.
4. In a frying pan, melt a small knob of butter and a drizzle of olive oil, then sear the meat until coloured. Finish by baking at 190°C (375°F) for around 8 minutes.
5. Let the meat rest well before cutting, otherwise it will lose its juices and turn grey.
6. Combine the garnish ingredients and cook over a low heat for about 15 minutes, then blend in a food processor until you get a creamy sauce.