Grilled veal filet with root vegetables and carrot sauce

Chef’s name: Guillaume Dericq
Recipe: Feeds four people
Preparation time: 2 hours
Cooking time: 45 minutes
Equipment: Grill, Blender, Centrifuge, Steamer

1.6 to 1.7 lb veal filet, 2 onions, 2 parsnips, 2 rutabagas, 2 golden turnips, 1 bunch baby turnips, 1 bunch spring onions.
4lb carrot, 2 oranges, veal filet trimmings, 1 green leek, 1 tomato, black peppercorn, 6oz butter, olive oil, 1.75 fl oz Brandy.

Trim the veal fillet and keep the trimmings on the side for the sauce.

Grill the veal filet on each side doing a nice grid then cook in a steamer for 45 min at 130℉.

Wrap the unpeeled rutabagas and golden turnips in foil and bake them for half an hour at 400℉.  Let them cool down before peeling and cutting them in quarters.

Peel the parsnips and boil in water for 15min. Mix in a blender, adding 3oz of butter. Season to taste.

Remove the roots and the top half of the greens of the spring onions. Cook them in salted boiling water for 3 min and plunge them in cold water straight away to fix the green of the vegetables.

Trim and put the baby turnips in a covered pan with 0.05oz of butter, 1.75 fl oz of water and 3 teaspoons of sugar. Cook at low heat for 15min. They should become blond and a little caramelised.

Bake the veal trimming at 400℉ for 30min. In the meantime, prepare a “mirepoix” (0.4in by 0.4in cubes) with 1 onion, 1 tomato and 1 carrot and cook in a pan with 2 tbsp of olive oil. Add the veal trimming and the sliced green leeks. Flambé with the cognac and add one litre of water. Simmer for 40 min, and pass through a sieve.

Centrifuge the carrots and juice the oranges.  Add this liquid to the sieved veal stock and reduce to a syrup consistency. Put this “syrup” in a blender and add slowly 6oz of salted butter.

To finish:

Cut the veal filet in 4 equal pieces. Sear on each side and cut in half. Season to taste.

Heat a small quantity of butter in a pan and add the cooked roots, baby turnips, and spring onions, to give them a nice colour.

Dress the veal as a centre piece surrounded by the vegetables. Finish with the sauce around the meat.

Bon appétit.