Beef Tenderloin “Plunged” In Merlot With Shallots And Tail Of Veal

Tail of veal
Salt the tail pieces before browning them on both sides in a little oil. 
Deglaze with the red wine, cover with the meat sauce and oven cook with the lid on at 180°C for 1 hour and a half.  
Separate the meat from the bone and add it to the reduced sauce.

Fillet
In a wide pan, prepare a sauce by cooking the wine, beef stock and herbs together for about half an hour, then reduce the temperature to 80°C before adding the beef fillet to the liquid.
Using a meat thermometer, cook the meat until its temperature reaches 56°C.
Then cut the fillet into slices of approximately 3 cm.  
Place the tail of veal and its sauce in the bottom of a deep serving dish with the slices of beef fillet on top.
Garnish to your liking with carrots, cooked shallots, asparagus and potatoes.