Recipes

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

Ingredients:
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.
Sauce:
4lb carrot, 2 oranges, veal filet trimmings, 1 green leek, 1 tomato, black peppercorn, 6oz butter, olive oil, 1.75 fl oz Brandy.

Method:
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.