Recipe slightly adapted from one of my all-time favourite cookbooks, France: The Beautiful Cookbook - Authentic Recipes from the Regions of France by The Scotto Sisters and Gilles Pudlowski.
Pour the sauce over the meat and serve with basmati or Thai rice. This dish is also lovely reheated the next day. For busy gourmets, this dish can be prepared the day before a dinner party. Just prepare steps one and two in advance, cool then chill in the fridge. Make the sauce on the day of serving and voilà!