Food and wine pairingGrenadine of veal stuffed with prune and roasted almondBy La Villa Margot

Cornas les Eygats will combine perfectly with veal, and bring elegance and finesse to this sweet / salty dish.

Take a round veal fillet, cut a 9 oz steak, and make a cut in the middle of the steak to fill it (but be careful, do not open it as a sandwich). Roast in a fat-free pan the full white almond without skin, put them in a plate, and then mix with the almond the prune cut in pieces of 0,4 Inch. Stuff the steak with this preparation, salt and add Sichuan pepper. Store the stuffed steak in a cool place during 12 hours.
Prepare the crystallized shallots, peel them and brown the shallot whole with butter until having a golden color, add balsamic vinegar, let reduce and renew this operation 3 times; You should obtain a sauce with shallot whole.  
Cut 8 inches cubes of potatoes (with agata variety and a peeled potatoes), salt a little bit, add generously salted butter, put in the oven at 176°F during one hour, and check the cooking.    
Get the steaks out of the fridge 15minutes before the cooking, colored it at the fry and then put it in the oven at 356°F for 10 minutes.
Place the steak in a plate with with 3 to 5 cubes of potatoes; cover the veal steak with the balsamic shallot sauce. Enjoy your meal!