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Veal fillet with girolles, apricots and truffle sauce
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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
Ingredients
Metric
Imperial
- 500g of veal fillet, English welfare
- oil
- salt
- white pepper
- 1 knob of butter
Veal and truffle sauce
- 250g of veal trimmings
- 4 banana shallots, sliced
- 4 garlic cloves, sliced
- 1 tsp rock salt
- 1 tbsp of white peppercorns
- 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
- 50ml of truffle juice
- 20g of tinned truffle, brunoised
- oil, for frying
Cabbage
- 1 pointed cabbage
- 50g of butter
- Maldon salt
Girolles
- 160g of girolles, small
- 4 spring onions, sliced into 0.5cm pieces
- 2 apricots, stoned and sliced
- 25g of butter
- Maldon salt
To plate
- 12 fresh almonds, halved
SAVE RECIPE
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
- oil, for frying
- 250g of veal trimmings
- 4 banana shallots, sliced
- 4 garlic cloves, sliced
- 1 tsp rock salt
- 1 tbsp of white peppercorns
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
- 50ml of truffle juice
- 20g of tinned truffle, brunoised
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
- 500g of veal fillet, English welfare
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
- 1 pointed cabbage
- 50g of butter
- Maldon salt
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
- 25g of butter
- 160g of girolles, small
- 4 spring onions, sliced into 0.5cm pieces
- Maldon salt
- 2 apricots, stoned and sliced
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
- 1 knob of butter
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
- 12 fresh almonds, halved
First published in 2015
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