John Myers
Pink Cooked Veal Fillet Wrapped in Bacon with Red Wine Sauce
The perfect pink cooked veal fillet wrapped in bacon with red wine sauce recipe with a picture and simple step-by-step instructions.
Veal fillet and red wine sauce:
- 1 kg Veal fillet
- 150 g Bacon
- 1 tbsp Chopped rosemary
- 1 tbsp Ground rosemary
- 1 tbsp Clarified butter
- 1 Pc. Clove of garlic
- 1 Pc. Rosemary sprig
- 2 Pc. Shallots
- 1 Pc. Carrot
- 1 Pc. Celery stalk
- 1 Pc. Leek
- 2 tbsp Tomato paste
- 300 ml Red wine
- 800 ml Veal stock
- Salt
- Pepper
Potato and celery mash:
- 500 g Floury potatoes
- 1 Pc. Celery bulb
- Butter
- Milk
- Nutmeg
- Salt
- Pepper
Glazed carrots:
- 10 Pc. Carrots
- Sugar
- 200 ml Vegetable broth
- Butter
Veal fillet and red wine sauce:
- Knead the butter with the flour and wrap it in cling film and put it in the freezer.
- Remove fat and tendons from the veal fillet, cut off the thin end and dice. Sear the fillet on all sides in hot clarified butter for 4-6 minutes, then remove from the pan.
- Roll the meat in the rosemary. Place the thinly sliced bacon side by side so that the meat can be completely covered. Tie everything up into a package with cooking twine. Once the meat has cooled down, wrap it tightly in aluminum foil and let it rest in the refrigerator.
- For the sauce, roughly dice the vegetables and sauté in the frying fat. Roast with tomato paste and deglaze with red wine. Add the veal stock and reduce to a third. Then pass everything through a sieve and set aside.
- Take the meat out of the refrigerator one hour before processing. Preheat the oven to 80 degrees top / bottom heat and place a bowl under the wire rack. Place the meat on the grid over the dish and cook for about 1.5 hours. Check the core temperature with a meat thermometer. At 57-60 degrees it is pink and tender and the bacon is crispy.
- Heat the sauce on the stove. Season to taste with salt and pepper and, if necessary, thicken with a sauce thickener.
- Remove the cooking twine from the meat, cut into slices and serve with the sauce.
Potato and celery mash:
- Peel and roughly dice the potatoes and celery. Put everything in a saucepan with water, add salt and cook.
- When everything is soft, pour off the water. Add butter and warm milk and mash into a coarse puree. Season to taste with nutmeg, salt and pepper. Potato and / or celery pieces may well be present in a mash.
Glazed carrots:
- Clean the carrots and cut diagonally into fine, equal-sized pieces.
- Melt the butter with sugar in a pan, add the sliced carrots. Turn over and over again so that the carrots are nicely caramelized. Then fill up with vegetable stock and simmer until the liquid has boiled away.
Facebook Comments