The finnish Independance Day (december 6) deserve something special for dinner, to celebrate the event properly. And so we made a veal entrecôte "à la normande" (the Normandy way). The entrecôtes are seared a couples minutes each side, and flambé with calvados (apple brandy). Once it's done, put the meat on the side, and deglaze the pan with a glass of dry french cider (from Normandy or Brittany, depending on what you can find in shops). Add a bit of veal stock, let reduce the liquid for a few minutes, then add a few spoons of thick cream (like crème fraiche), salt & pepper, and put the entrecôtes back in the sauce to finish the cooking. The meat should be pink, and soft when touched with a finger. During this time, cut in slices or cubes a few acidic apples (like granny smith), and gently roast them in butter, add a bit of black pepper and a pinch a caster sugar until almost soft. They should have a bit of crunchiness left in them. Dress the plate sauce first, then the meat, and finally the apples on top. Serve with a light red from the Loire valley, or why not a chilled bottle of cider. Delish.
