Roast rump of veal with sauted cepes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 800 | grams | Top rump of veal; (1lb 12oz) |
| 1 | tablespoon | Tomato concasse |
| 200 | millilitres | Veal stock; (7fl oz) |
| 200 | grams | Fresh cpes or other wild mushrooms; sliced (7oz) |
| 3 | tablespoons | Olive oil |
| 2 | teaspoons | Chopped chives |
| 200 | grams | Young spinach leaves; (7oz) |
| 25 | grams | Butter; (1oz) |
| 4 | tablespoons | Ruby port |
| Sea salt and freshly ground black pepper | ||
| 4 | Potato rösti; (see separate | |
| ; recipe) | ||
| 2 | tablespoons | Shallot confit; (see separate |
| ; recipe) | ||
Directions
Pre-heat the oven to 220øC/425øF/gas mark 7 Have ready the shallot confit and potato rösti and set aside.
Trim the meat of any fat and cut it lengthways into 2 strips, each approximately 15cm (6 inch) long. Tie each of these into long fillet shapes, tightening the string to neaten into a roll.
Saut‚ the cŠpes or mushrooms in 2tbsp of the oil for about 5 minutes or until just softened. Stir in the shallot confit, the tomato concasse and the chives. Season and set aside in a warm place.
Blanch the spinach in a little boiling water with half the butter, then drain well and keep warm. Season the veal rolls and place on a roasting tin. Brush with the remaining oil. Roast for 10-12 minutes or until lightly springy to the touch and just pink in the centre.
To make the sauce of veal jus, bring the veal stock to the boil together with the port. Boil until reduced by one third then check the seasoning.
Whisk in the remaining butter.
Arrange the spinach in a mound in the centre of each warmed plate, then place a potato rösti on top of each. Untie the veal rolls and slice into about 5-6 medallions. Place these on top of each rösti then arrange a garnish of saut‚ed cŠpes and tomato concasse around the edge. Spoon a little of the sauce over the veal then trickle the remainder over the garnish. Serve hot.
Converted by MC_Buster.
Per serving: 136 Calories (kcal); 15g Total Fat; (98% calories from fat); trace Protein; trace Carbohydrate; 14mg Cholesterol; 296mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.