John Myers
Contents
show
Veal Fillet with Turnip Puree, Caramelized Carrots and White Wine Sauce
The perfect veal fillet with turnip puree, caramelized carrots and white wine sauce recipe with a picture and simple step-by-step instructions.
For the turnip puree:
- 500 g Turnip
- Salt
- Pepper
- Nutmeg
- Sugar
- 1 tbsp Olive oil
- 2 tbsp Lemon juice
- 80 g Butter
- 2 tbsp Whipped cream
For the carrots:
- 300 g Baby carrots
- 1 tbsp Sugar
- Salt
- Butter
For the meat and the sauce:
- 1 kg Veal fillet
- 4 Pc. Shallots
- 150 ml White wine
- 300 ml Veal stock
- 200 ml Cream
- 2 tbsp Parsley
- 1 Pc. Lemon
- 2 tbsp Butter
Turnip puree
- Wash, peel and cut the turnips. Heat the water with plenty of salt and olive oil and cook the turnips in it. Season with salt, pepper, nutmeg and sugar and add the lemon juice and butter. Mash everything to a puree with a potato masher. Then fold in the whipped cream.
Carrots
- Wash and peel the carrots. Blanch the carrots in a small saucepan. Heat the butter in a pan and fry the carrots with the sugar and salt and caramelize.
Meat and the sauce
- Preheat the oven to 90 degrees with top and bottom heat. Sear the veal fillet on both sides in a pan with the butter. Take the meat out of the pan and place in a baking dish.
- Continue cooking the meat in the oven for about 40 to 50 minutes so that it is still pink but does not lose too much meat when it is cut. Finely chop the shallots and fry them in the gravy, deglaze with the veal stock and white wine and let the sauce reduce.
- Add the juice of one lemon and the cream and let it reduce further. Puree everything with a hand blender and let it boil down until the sauce is a little thicker. You are welcome to help with a little strength. Finally add the parsley. Take the meat out of the oven and cut it into beautiful slices to serve.
Facebook Comments