Fillet of veal studded with tarragon and garlic on a bed of

Yield: 4 servings

Measure Ingredient
550 grams Veal Fillet
3 Sprigs French Tarragon; (3 to 4)
1 Fat Clove Garlic
1 tablespoon Olive Oil
1 Sachet Saffron Stamens
1 Lemon; (juice)
½ teaspoon Sugar
300 millilitres Reduced Chicken Stock; (white stock)
150 millilitres Double Cream
1 Sprig Fresh Tarragon
Salt and Freshly Ground Black Pepper
225 grams Spring Cabbage Leaves; (torn into pieces)
15 grams Unsalted Butter
1 small Clov Garlic; (crushed)
Salt and Freshly Ground Black Pepper

SAUCE

TO SERVE

1. Heat the oven to 240ºc / Gas Mark 8.

2. Trim the veal fillet of all fat and sinew.

3. Cut the garlic into matchstick pieces.

4. Make incisions all over the surface of the veal with the point of a small knife and insert slivers of garlic and a torn piece of tarragon leaf into each incision.

5. Rub with olive oil. Season.

6. Heat a cast pan or skillet and sear the fillet on all sides.

7. Sit in a roasting tin strewn with any left over tarragon and roast for 10 - 12 minutes depending on the thickness of the piece. Rest in a warm place for 10 - 15 minutes before carving.

Sauce

8. Heat the lemon juice with the saffron to release the flavour and colour from the saffron. Add sugar.

9. Add chicken stock and reduce together by half.

10. Add cream and tarragon and continue cooking until sauce develops a nutty flavour with bright yellow colours.

11. Check the seasoning and adjust.

12. Pass through a fine sieve before serving.

Spring Cabbage

13. Heat a wok. Swirl in the butter and crushed garlic.

14. Add the cabbage with just a splash of water and cook briefly to wilt the cabbage but keep the fresh flavour.

15. Season with salt and loads of black pepper.

Serve

16. Slice the veal and serve on a bed of cabbage with the sauce poured around.

17. A dish of buttered new potatoes compliments the dish.

Converted by MC_Buster.

NOTES : Chef:Tessa Bramley

Converted by MM_Buster v2.0l.

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