Veal entrecote with a coating of madras shallots

Veal entrecote with a coating of madras shallots
Why shallots : The sweetness of the gently braised shallots perfectly partners the spices and cardamom with its fresh aniseed flavour.
Category : Meat
Type of dish : Vegetables, Meat
Number of servings : 6
Cooking time : 30 minutes
Ingredients : Madras shallot coating 2 cloves garlic
400 g shallots
25 g breadcrumbs
1 ½ dl veal stock
1 dl goose fat (or 1 dl olive oil)
15 g spice mix
6 veal entrecotes of around 180 g each
½ dl olive oil
50 g butter
Spice mix recipe for 20 servings
5 g cumin seeds
10 g whole coriander seeds
4 g cinnamon sticks
5 bay leaves
6 g cardamom seeds
2 g cloves 4 g turmeric  
Preparation : Finely chop the garlic. Peel the shallots and slice into quarters. Then cut the quarters into thin strips. Gently braise the strips of shallot with the garlic and the spice mix in the goose fat (or olive oil). Place the lid on the pan and leave to cook gently. Season the mixture with salt and pepper.
Spice mix: Finely grind all the ingredients in a mortar (or in a blender). Pass the ground spices through a fine sieve to remove any coarse pieces; otherwise the taste will be too strong.
How to prepare : Season the veal entrecotes with salt and pepper and fry the meat on all sides in some olive oil and a knob of melted butter. Remove the meat from the pan as soon as it is golden brown. Place the meat in an ovenproof tray. Divide the madras shallot mixture over the meat and scatter the breadcrumbs on top. Place the meat into the oven and cook for a further 8 minutes at 100 degrees. Then allow the meat to rest for 15 minutes at 50 degrees.
Use with :
Tips : The goose fat gives the dish a full, soft flavour. Olive oil can be used instead of goose fat.