French, Veal

Roast Fillet of Veal in Parmesean Crust

Serves 4

This is a really special dish.

I found it in Delicious magazine; the recipe is by Orlando Murrin, a British cook and food writer who spent years in south-west France running a guest house and cooking.

I served the veal with Pommes Dauphinoise, and it was the wicked combination of the veal itself, the veal stock and wild mushrooms and the amazing baked potatoes that pushed the meal into the memory category. I just love veal, and the crust kept it moist and beautifully tender right through to serving.

At the time of cooking this, I had only very rarely cooked with veal stock and hours before starting, I ran into a culinary wall – I certainly hadn’t made my own veal stock, I couldn’t find any at the butchers I visited and all I had was Veal Glaze, a serious reduction of veal stock, with nothing of the consistency of the stock I needed.

My good friend and chef Benjamin came through and I provide the following advice, if only because the web is surprisingly murky on the ropic of veal glaze, and in fact several people said it was not possible to reverse the glaze into stock!

On the basis I needed 425ml stock, I made a cup (250ml) of half beef, half chicken stock and the rest, glaze; around half stock, half glaze. Ben was completely right; the glaze doesn’t overpower despite what you might think, and really just softens the beef stock.

I’ll probably make veal stock next time; everyone online raves about it, and apparently Thomas Keller (of The French Laundry restaurant fame) does an extraordinary interpretation worth every hour it takes.

Ingredients

For the veal

750g fillet of veal
1 egg, beaten
2 anchovy fillets, mashed
1 garlic clove, crushes
1 2/3 cups (120g) fine fresh breadcrumbs
1/3 cup (25g) grated parmesean

Wild Mushroom Sauce

175g mixed mushrooms (such as Swiss brown, chestnut and field) – I roughly chopped them
175g chilled, unsalted butter, chopped plus 20g to cook mushrooms
1 eschalot, finely chopped
100ml white wine
425ml veal stock

Method

  1. Preheat oven to 200c.
  2. The veal should be a tubular shape, and if necessary, pin flaps and so forth with skewers. Season well.
  3. Mix egg, anchovy and garlic and brush all over the veal.
  4. Mix crumbs and cheese and press over the veal to completely cover.
  5. Put on a rack in a roasting pan and allow to come to room temperature.
  6. Roast veal for 25 – 30 minutes, turning once until the meat is medium rare and the temperature taken in the thickest part is 52c.
  7. Rest for 10 – 15 minutes, loosely tented with foil; this will prevent the crumbs from softening.
  8. For the sauce, fry the mushrooms in a knob of butter over medium heat for 3-5 minutes until brown.
  9. Add eschalot and lightly brown for 1-2 minutes, then stir in the wine and stock. Bring to the boil then strain into a clean saucepan, reserving the mushrooms.
  10. Boil the stock for 18 – 20 minutes over medium-high heat to reduce to 150ml.
  11. When ready to serve, keep the sauce at a low simmer and gradually beat in the butter until thick and glossy. Add the mushrooms and heat through.
  12. Carve the veal into thin slices, then serve with the sauce.
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