Rose veal with mushrooms and chardonnay-vinegar butter sauce
Photo by Elizabeth Clarkson
This recipe uses chardonnay vinegar made in an agridulce style that is both intensely sour and sweet, and mellowed by long ageing in wooden barrels.
- Fold the thin end of the fillet back on itself and tie the meat at regular intervals to make a neat, even shape.
- Generously season with salt and black pepper. Heat a tablespoon of butter and the oil in a heavy frypan.
- Sear the meat on all sides until browned, then place in a small oven dish and set aside.
- Add half the onion to the pan and gently cook in the pan juices until soft and golden. Add the mushrooms, tossing well as they cook.
- Add the stock and 2 tablespoons of vinegar, then simmer until the mushrooms are well cooked and golden. Season with salt and pepper.
- Forty-five minutes before serving, heat the oven to 160C and cook the meat for 20 minutes.
- Remove and cover with foil and a tea towel so the meat rests but remains quite hot.
- Meanwhile, make the sauce by simmering the remaining onion and vinegar in a small saucepan until the liquid has reduced to a tablespoon of vinegar.
- Cut the remaining butter into small pieces. Whisk this in piece by piece, off the heat, returning the pan to the heat briefly if the butter will not soften.
- When all is incorporated, the sauce should be mellow and unctuous.
- To serve, slice the meat onto a warmed plate, cover with reheated mushrooms and spoon over the sauce.
- Scatter with chervil and accompany with steamed green vegetables and sautéed potatoes.