Chef Pierre GAGNAIRE OFFERS : VEAL FILLET WITH SPRING VEGETABLES

Discover a new Chef's recipe:

VEAL FILLET WITH SPRING VEGETABLES

Pierre GAGNAIRE QUASI DE VEAU EN BARBOTON DE LEGUMES

For 4

INGREDIENTS

  • 500g rump joint of veal 
  • 100g cured pork fat, cubed
  • 12 young carrots
  • 12 radishes
  • 8 spring onions
  • 12 cherry tomatoes
  • 100 g of peas (podded)
  • 100 g of broad beans (podded)
  • 1/4 l of dry cider 
  • Unsalted butter 
  • Olive oil
  • White pepper/fleur de sel
  • Marjoram
  • White balsamic vinegar (optional)
Pierre GAGNAIRE QUASI DE VEAU EN BARBOTON DE LEGUMES

METHOD

  1. Take the joint out of the fridge and season with salt 30 minutes before cooking
  2. Quickly brown the meat in oil in a casserole pan then add the marjoram followed by the pork fat.
  3. Add the carrots, radishes and cold butter. Cover and cook on a high heat for 15 to 20 minutes.
  4. Add the tomatoes. Cook for 5 minutes then deglaze with the cider.
  5. Finally, add the peas and broad beans.
  6. Cook for a further 7 to 8 minutes with the lid on.
  7. Season generously with pepper then add a splash of white balsamic vinegar.

SERVING SUGGESTION

The Chef’s idea: serve a lime and avocado cream on the side.
Serve with: a fennel and French bean salad with shavings of parmesan.