Rustic recipe for a delicious oven-roasted veal filet, served with a morel sauce and glazed vegetables.
Recipe for veal roast
Rustic recipe for a delicious oven-roasted veal fillet, served with a morel sauce and glazed vegetables.
The dish is based on the theme [ VEAL – MORELS – TURNIPS ] – where chef Jesper Vollmer in the book; “Two Sides of the Same Flavor” attempts 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 out of one shopping list – where one is rustic (for everyday) and the other is upgraded either in preparation or presentation.
In this simple version, it becomes a rustic farmhouse dish.
Servings: people
Veal Roast
Rustic recipe for a delicious oven-roasted veal filet, served with a morel sauce and glazed vegetables.
Ingredients
- 800 gram Veal Fillet With ribs
- Grape Seed Oil
- 4 pcs. Turnips
- 4 pcs. Carrots
- 8 pcs. Onion
- 16 pcs. Radishes
- 14 gram Butter
- Salt
- Pepper
MOREL SAUCE
- 1 handful Morels Dried.
- 1 pcs. Shallots
- Butter
- 400 gram Veal Stock Strong
- 200 gram Whipping Cream
- 15-30 gram Apple Cider Vinegar
- Salt
- Pepper
Instructions
Oven-roasted veal filet
- Clean the veal filet of tendons and tie it tightly with butcher's twine to ensure it holds its shape during roasting.
- This will make it nicely round.
- Brown the roast well in oil in a pot on all sides and season with salt and pepper all around.
- Place it in an ovenproof dish and put it in the oven at 80 degrees Celsius (176 degrees Fahrenheit) with a meat thermometer set to 56 degrees Celsius (133 degrees Fahrenheit).
- This way, it will roast gently and won't become dry.
- It takes about 30-45 minutes to reach the desired core temperature.
- Take the roast out and let it rest for about fifteen minutes after roasting.
Morel Sauce
- Meanwhile, soak the morels in lukewarm water.
- Once they are soft, split them and clean them of sand.
- Wring them dry.
- Peel and finely chop the shallot.
- Cook the morels in butter in a pot.
- Add the chopped shallot and let it fry until golden.
- Add the stock and reduce it by half.
- Add cream and season to taste with salt, pepper, and optionally a bit of apple cider vinegar.
Vegetables
- Clean turnips, carrots, onions, and radishes, and cut them into coarse pieces.
- Keep the radishes whole.
- Boil the vegetables until tender in salted water, but ensure they still have a bit of crunch.
- Drain the water, except for a little left in the bottom of the pot.
- Glaze the vegetables by tossing them with a bit of butter and the remaining water, so they are juicy when served.
- Season to taste with salt and pepper.
Serving
- Arrange the roast with all the vegetables on a large board or platter and serve the sauce on the side.