Recipe for veal roast prepared sous vide with spring vegetables
Delicious sous vide cooked veal roast served with morels and turnips.
The dish is based on the theme [ VEAL – MORELS – TURNIPS ] – where chef Jesper Vollmer in his book; “Two Sides of the Same Flavor” tries to show that everyday food and guest food can be made from the same, good ingredients. The concept is that you can get two recipes from one shopping list – where one is rustic (for everyday) and the other is upgraded either in preparation or presentation.
Jesper Vollmer says the following about this recipe:
“The one with the tender vegetables gets a more refined and delicate expression in the upgraded version, making the meat perfectly evenly cooked all the way through. Besides being a very easy and ‘idiot-proof’ preparation, it also tenderizes the meat a lot.”
Veal roast prepared sous vide with spring vegetables
Ingredients
VEAL FILLET
- 800 gram Veal Fillet With ribbones
- Grape Seed Oil
- 4 handfuls Spring Vegetables small tender spring vegetables with tops: turnips, carrots, new onions, and radishes
- 14 gram Butter
- Herbs For garnish, e.g., bronze fennel or tarragon
- Salt
- Pepper
MOREL SAUCE:
- 1 handful Morels dried
- 1 pcs. Shallots
- Butter
- 400 gram Veal Stock Potent
- 200 gram Whipping Cream
- 15-30 gram Apple Cider Vinegar
- Salt
- Pepper
Instructions
Veal filet sous vide
- Remove tendons and fat from the meat and season with salt and pepper.
- Place the roast in a vacuum bag and seal the bag tightly.
- Set the Sous Vide to 56 degrees Celsius (133 degrees Fahrenheit) and place the meat in for about 8 hours.
Sauce
- Meanwhile, soak the morels in lukewarm water.
- Split them once they soften, and clean them of sand.
- Squeeze them dry of water.
- Peel and finely chop the shallot.
- Sauté the morels in butter in a pot.
- Add the chopped onion and let it fry until golden.
- Add the broth and reduce it by half.
- Add the cream and season with salt, pepper, and possibly a bit of apple cider vinegar.
- Clean, peel, and trim the vegetables as needed.
- Blanch them briefly in a little water to retain their crunchiness.
- Make sure they don't overcook.
- Just before serving, remove the meat from the bag and pat it dry of meat juices.
- Brown the meat well in a hot pan or pot to get a nice dark crust.
- Glaze the vegetables in a sauté pan with a little butter and a bit of their cooking water.
- Season them with salt and pepper.
- Cut the meat into desired pieces and arrange with the tender vegetables and the sauce.
- Garnish with some herbs at the end, if desired.