John Myers
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Veal Fillet on Pea Mousse with Porcini Mushrooms and Artichokes
The perfect veal fillet on pea mousse with porcini mushrooms and artichokes recipe with a picture and simple step-by-step instructions.
Veal fillet (parryed)
- 1 Pc. Veal fillet
- 3 tbsp Rapeseed oil
- Thyme
- Rosemary
- Sea-Salt
Spice mix
- 1 tbsp Edible flowers
- 1 Pc. Cardamom pod
- 1 tbsp Black pepper
- 1 tbsp Szechuan peppercorns
- 0,5 tbsp Thyme
- 1 tbsp Long pepper
Jus
- 300 ml Veal stock
- 1 Pc. Shallot
- 1 Pc. Parsley root
Pea moussline
- 500 g Green frozen peas
- 150 ml Veal stock
- 1 Pc. Shallot
- 1 tbsp Creme fraiche Cheese
- 6 leaf Mint
- 1 pinch Nutmeg
- Sea-Salt
- Pepper White
Boletus
- 300 g Boletus
- Clarified butter
- 300 g Artichokes
- Olive oil
- 1 Pc. Clove of garlic
filet
- Remove the fat from the veal fillet, pat dry and sprinkle with flowers and vacuum seal in a suitable plastic bag. Then let it rest for 3-4 hours in a 55 degree water bath. Sear in good time, but at least 40 minutes before serving. Brush a grill pan with a little oil and flavor with thyme and rosemary. Sear the veal fillet briefly on all sides. Then remove from the pan and serve with the prepared spice mixture (mix everything and pound in a mortar) and let it rest in a preheated oven at 55-60 degrees until serving. Nothing can happen – don’t let stress arise. If no vacuum device is available: Sear the veal fillet, sprinkle with the spice mixture and bring it to the desired cooking point in the preheated oven for approx. 40 – 50 minutes at 75 degrees – a cooking thermometer is almost essential. (Medium at 58 degrees-62 degrees, Well done: 62 degrees-73 degrees)
Jus
- Sweat the diced parsley root and shallots with the veal stock and reduce to 1/3. Before serving, flavor with thyme, rosemary and a pressed clove of garlic, season with salt & Szechuan pepper and assemble with cold butter just before serving.
Pea moussline
- Dice the shallots and sweat them – add the veal stock and bring to the boil – then mix in the mixer with the frozen peas and mint leaves. At this point, we take the frozen peas to keep an intense color. Depending on your preference, the pea puree can be strained – to do this, press it through a coarse sieve – I don’t do this because I prefer it a bit creamy. At the right time, heat the pea puree by stirring and season with salt and white pepper. Just before serving (if necessary with the jus) add the crème fraîche – adds a little more pleasant, very light acidity to the peas. Warm up plenty of olive oil (about level 6), add a pressed clove of garlic and a little thyme. Heat the artichokes in it.
- Arrange the preheated plates. Put the pea mousseline in a round mirror on the plates – in the middle – spread the artichokes on top. Take the veal fillet out of the oven, portion it and then place it on the pea mousseline. Place the porcini mushrooms on the fillet. Put some jus around the puree and pour a little sea salt and black pepper from the mill over it.
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