Veal fillet with girolles, apricots and truffle sauce

Russell Bateman's veal 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.

First published in 2015
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Ingredients

Metric

Imperial

Veal and truffle sauce

Girolles

To plate

Method

1
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
2
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
3
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
4
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
5
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
6
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
7
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
8
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
9
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
First published in 2015
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Russell Bateman has worked with an array of the world’s greatest chefs, training under Marcus Wareing, Marc Veyrat and Daniel Clifford, to name but a few. Now at the helm of Gordon Ramsay's Pétrus, he executes beautiful, bold plates using the freshest of ingredients to a Michelin-starred standard.

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