Russell Bateman'sveal recipe is expertly balanced, with a rich truffle sauce and earthy girolles being muted by the sweetness of fresh apricots and the vibrancy of spring onions. A scattering of raw (or green) almonds is the perfect finish.
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Start with the veal and truffle sauce. Heat a little oil in a frying pan, add the veal trimmings and fry until lightly caramelised. Add the shallots, garlic, salt and white peppercorns, continuing to fry until lightly coloured
oil, for frying
250g of veal trimmings
4 banana shallots, sliced
4 garlic cloves, sliced
1 tsp rock salt
1 tbsp of white peppercorns
Add the thyme, bay and Madeira, and reduce down to a glaze, before adding the white wine and reduce again to a syrup consistency. Add both stocks, bring to the boil and simmer for 40 minutes
3 sprigs of thyme
1 bay leaf
375ml of Madeira, plus a little extra to finish
375ml of white wine
500ml of chicken stock
500ml of veal stock
Pass through a chinois or fine sieve, then through a double layer of muslin twice to create a really smooth sauce. Adjust the seasoning and add a little extra Madeira and the truffle juice to taste. Stir through the chopped truffle. Set aside until ready to serve
50ml of truffle juice
20g of tinned truffle, brunoised
Meanwhile, remove any sinew or fat from the veal fillet (or ask a butcher to do this for you). Leave at room temperature for 20 minutes before cooking
500g of veal fillet, English welfare
For the cabbage, separate the leaves, wash thoroughly in cold water and drain before slicing finely. Melt the butter in a heavy-bottomed pan and add the julienned cabbage. Sweat down, without colouring, then season lightly with maldon salt. Set aside until needed
1 pointed cabbage
50g of butter
Add the 25g of butter to a sauté pan for the girolles. Allow to foam, then add both the girolles and the spring onions. Cook gently, without colouring, and season with a little maldon salt. Remove from the heat and add the sliced apricots to just warm through
25g of butter
160g of girolles, small
4 spring onions, sliced into 0.5cm pieces
2 apricots, stoned and sliced
In a sauté pan heat a little oil, season the veal generously with salt and white pepper. Add to the pan and cook slowly, constantly moving the meat to prevent too much colour on any one side and to encourage even cooking
Once it light golden all over, add the butter and baste the veal in the butter, cooking for about 8 minutes (it should reach 57°C inside if using a thermometer probe). Remove from the pan and rest for 5 minutes before serving
1 knob of butter
On a warm plate, place a generous spoonful of the cabbage on the plate, then top with a few slices of the carved veal. Scatter over the girolles, spring onions and apricots, followed by the almonds. Finish with some of the veal and truffle sauce
12 fresh almonds, halved
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