John Myers
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Fillet Tips in Rose Champagne
The perfect fillet tips in rose champagne recipe with a picture and simple step-by-step instructions.
For the fillet tips:
- 6 tsp Powdered sugar
- 375 ml Champagne rosé
- 375 ml Chicken broth
- 300 ml Cream
- 1,5 tsp Food starch
- 60 g Cold butter
- 1 Pc. Vanilla pod
- 1,5 Pc. Clove of garlic
- 3 Discs Ginger
- Salt
- Mild chilli flakes
- 750 g Veal fillet
- 1,5 tsp Oil
For the vegetables:
- 12 piece Asparagus spears green
- 2 bunch Mini carrots
- 210 ml Vegetable broth
- 5 tsp Cold butter
- Mild chilli salt
- For the fillet tips, dust the icing sugar in a saucepan and caramelize lightly over a mild heat. Deglaze with the champagne and simmer to a third to a quarter. Pour in the broth and simmer again to a third.
- Stir in the cream and heat the sauce. Stir the starch in a little cold water until smooth, add to the sauce and simmer until it thickens. Stir in the cold butter with the hand blender. Add the vanilla, garlic and ginger and season the sauce with salt and a pinch of chilli flakes. Remove the vanilla, garlic and ginger for serving.
- Cut the meat into strips about 1 cm wide. Heat a pan at medium temperature and use a brush to spread the oil on the bottom of the pan. Fry the fillet tips in it until pink and season with chilli salt. Keep warm.
- For the vegetables, wash the asparagus, peel the lower third and remove the woody ends. Cut the asparagus stalks diagonally into pieces about 3 cm long. Clean the carrots, remove the greens to within 1 cm and peel the carrots. Put the asparagus and carrots in a saucepan with the broth, cover with a sheet of baking paper and cook until just below the boiling point for about 8 minutes until soft. The broth may largely boil off. Finally add the cold butter and season the vegetables with chilli salt.
- To serve, foam up the cream sauce again with the hand blender and divide it into pre-warmed deep plates or bowls. Arrange the fillet tips on top and place the vegetables in between.
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