Ingredients

The following ingredients have 4 Servings
  • 36 ozs Veal fillet
  • 10 slices Bacon
  • 0.5 bunch Sage
  • 0.667 cup Veal stock
  • 5.5 cups Chanterelle
  • 3 cups Broccoli
  • 2 Tbsps butter
  • 1 clove garlic cloves (chopped)
  • salt
  • freshly ground peppers
  • butter (for the dish)

Instruction

  • Rinse the meat and pat dry. Season with freshly milled pepper and wrap in bacon slices.
  • Cover with sage leaves and fasten with string. Place in a well buttered casserole dish in a preheated oven at 325°F for about 10 minutes. Slowly pour the veal stock over the meat and cook for a further 20-30 minutes, basting from time to time.
  • In the meantime, blanch the broccoli in salted water for 2 minutes until cooked but still firm. Place in cold, iced water and then drain.
  • Carefully clean the chanterelle mushrooms. Leave whole or cut in half, depending on the size. Fry the garlic in 1 tbsp hot butter. Add the chanterelle mushrooms and fry for a further 1-2 minutes until cooked. Season to taste with salt and pepper.
  • Fry the broccoli in 1 tbsp butter. Add a little of the broccoli water if needed. Season the broccoli with salt. Place the chanterelle mushrooms and the broccoli rosettes in a dish or on a platter.
  • Remove the string from the veal fillet, then place on top of the mushrooms and broccoli and serve.