Veal Fillet on Mushroom Risotto with Port Wine Jus with Thai Asparagus

5 from 9 votes
Total Time 3 hrs 10 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 127 kcal


For the jus:

  • 2 bunch Soup greens
  • 2 Pc. Big onions
  • 1 packet Red wine
  • 1 packet Port wine
  • 800 ml Veal stock
  • Salt and pepper
  • 2 Pc. Bay leaves
  • 3 Pc. Allspice grains

For the veal fillet:

  • 1 kg Veal fillet
  • 2 Pc. Rosemary sprigs
  • Salt and pepper

For the mushroom risotto:

  • 500 g Mushrooms
  • 250 g Risotto rice
  • 4 Pc. Onions white
  • 100 g Butter
  • 350 ml Chardonnay
  • 400 ml Chicken broth
  • 150 g Freshly grated Parmesan
  • Olive oil
  • Butter
  • Salt
  • Pepper White



  • Cut the soup greens into large pieces, halve the onions with the skin and sauté them in butter and olive oil. Dust with powdered sugar, caramelize and deglaze with port wine. Let it reduce and pour on alternately with stock, port and red wine. Add the bay leaves and allspice. Simmer until there is a shiny reduction. Strain the juice through a sieve. Bring to the boil just before serving and assemble with frozen butter.

Veal fillet:

  • Preheat the oven to 80 degrees. Sear the fillet whole on all sides, season and place in an ovenproof dish together with the rosemary. Cook for about 1.5 hours. The preparation time varies depending on the thickness of the meat and the oven. Check with a meat thermometer and, depending on the desired degree of cooking, take it out of the oven at a core temperature of around 58 degrees and let it rest briefly. Cutting.

Mushroom risotto:

  • Sweat the risotto rice in butter and olive oil until it is slightly translucent. Cut the onions into small pieces and add them to the rice as well, sauté briefly. Pour hot broth over a ladle at a time, always a little wine, and simmer until the liquid has been absorbed. Proceed in this way until the risotto has reached the desired sumpiness.
  • In the meantime, cut the mushrooms into small pieces and fry them in olive oil, season with salt and pepper. Add the mushrooms to the risotto and finally stir in the Parmesan and butter.


Serving: 100gCalories: 127kcalCarbohydrates: 6.4gProtein: 7.8gFat: 7.1g
Avatar photo

Written by Ashley Wright

I am a Registered Nutritionist-Dietitian. Shortly after taking and passing the licensure examination for Nutritionist-Dietitians, I pursued a Diploma in Culinary Arts, so I am also a certified chef. I decided to supplement my license with a study in the culinary arts because I believe that it will help me harness the best of my knowledge with real-world applications that can help people. These two passions form part and parcel of my professional life, and I am excited to work with any project that involves food, nutrition, fitness, and health.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Zuppa Romana

Pana Cotta with Raspber Jelly, Cheesecake and Riesling Sorbet