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Veal Fillet with Wild Garlic Crust on Asparagus and Morel Ragout, Potato Biscuits and Madeirasa

5 from 5 votes
Total Time 7 hrs
Course Dinner
Cuisine European
Servings 5 people
Calories 190 kcal

Ingredients
 

Veal fillet

  • 2 kg Veal fillet
  • 3 Rosemary sprigs
  • 2 Garlic cloves
  • 100 g Wild Garlic butter
  • 1 tbsp Clarified butter

Wild garlic crust

  • 50 g Wild garlic fresh
  • 4 tbsp Olive oil
  • 100 g Butter
  • 80 g Toast cubes

Madeira sauce

  • 1 Onion
  • 2 Carrots
  • 100 g Fresh celery
  • 1 tbsp Powdered sugar
  • 1 tbsp Tomato paste
  • 1 bottle Red wine
  • 1 bottle Madeira wine
  • 500 ml Beef stock
  • 2 tbsp Pepper

Potato cookies

  • 600 g Floury potatoes
  • 2 Egg yolk
  • 20 g Food starch
  • 30 g Liquid butter
  • 1 pinch Salt
  • 1 pinch Nutmeg
  • 1 tbsp Butter

Asparagus and morel ragout

  • 6 White asparagus spears
  • 20 g Dried morels
  • 50 ml Port white
  • 100 ml Morel water
  • 100 ml Cream
  • 3 Skinned tomatoes
  • 1 pinch Salt
  • 1 pinch Pepper
  • 1 pinch Chili

Instructions
 

Veal fillet

  • First parry the veal fillet. Set aside the paring for the sauce. Fry the meat all around in a hot pan with very little clarified butter and place on the baking rack.
  • Melt the butter in the pan and toss the spices through. Pour the seasoned butter over the fillet with salt and pepper. First put aside.
  • The fillet is placed in the oven at 74 ° C for about 2 hours. The core temperature should be 52 ° C at the end. Take the meat out of the oven and let it rest briefly.

Wild garlic crust

  • For the crust, wash the wild garlic and blanch it briefly and then puree it drained with the olive oil in a blender. Then mix with the soft butter and the toasted crumbs, season to taste and put in a freezer bag. Smooth out and place in the refrigerator or freezer until ready to use.
  • Preheat the oven to grill function. Cut the prepared wild garlic crust onto the fillet. Briefly grill over in the oven. The crust shouldn't turn brown.

Madeira sauce

  • For the sauce, first fry the chopped vegetables vigorously until the bottom of the pan gets color. Also fry the veal preserves. Add 1 tablespoon of tomato paste and sift some powdered sugar over it.
  • Deglaze with a little red wine until the liquid has boiled down completely. Repeat the process until the red wine is used up. Then add beef stock and half a bottle of Madeira.
  • Roughly grind the spiced pepper (black pepper, anise, fennel and coriander) and add it as well. Let it simmer slowly (5 to 6 hours). Finally, strain the sauce through a straining cloth and reduce it again if necessary.

Potato cookies

  • For the potato biscuits, wash and peel the potatoes and place in the steamer for 50 minutes (90 ° C). Then cut in half and press twice through the potato press.
  • While still warm, knead some nutmeg and cornstarch with the egg yolks, butter, salt and pepper. Form small rolls, wrap in cling film and aluminum foil and place in the steamer for 20 minutes. Let cool down. Then cut into small thalers and slowly fry in butter.

Asparagus and morel ragout

  • For the asparagus and morel ragout, peel and break the asparagus. Vacuum put in the steamer for 10 minutes and then rinse in cold water so that the cooking process is interrupted.
  • Soak the morels in warm water and then wash them thoroughly several times. Also pour the morel water several times through a strainer and keep. For the ragout, bring the cream, morel water and white port wine to the boil and reduce until thick.
  • Fry shallots and garlic cubes in a pan. Add the morels and toss. Pour on the reduction. Cut the asparagus into oblique slices and add them as well. Season to taste with salt and pepper. Finally add the skinned tomato cubes.
  • Place the asparagus and morel ragout in the center of the plate. Lay out the potato biscuits. Cut the fillet into slices and lay it on too. Add the sauce as well.

Nutrition

Serving: 100gCalories: 190kcalCarbohydrates: 5.5gProtein: 10.2gFat: 14g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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