Indrédients:
- 6 veal chops
- 140 g butter
- 800 g green beans
- 12 slices of bacon
- 150 g mushrooms Paris
- 2 shallots
- 15 ml calvados
- 10 cl cider
- 120 g heavy cream
- 20 cl veal
- Salt and pepper


6 people
Preparation time: 30 minutes
Cooking time: 35 minutes

Prepare the chops. Season.
Put a heat 100 g of butter in a pan Neoflam. When it is foaming, place the ribs and cook over low heat until browned on both sides. Water regularly with the cooking butter. Discard and keep warm.

Degrease the pan Neoflam partially. Put the sliced mushrooms and brown. Add the shallots and sweat. Flambé with calvados and ice cider. Boil down to three quarters. Add the cream fraiche. Let reduce again and add the veal. The sauce should be the consistency nappante.
Whisk and season.

Cook green beans in boiling water and cool in ice water and pat dry.
Arrange green beans and wrap them in a thin slice of bacon.
Grease a baking. Put green beans, polish them with butter and season.
Bake at 150 ° C (th.5), 10 minutes before training.

Stand the dish, pour the sauce over ribs.