Rose veal with mushrooms and chardonnay-vinegar butter sauce
( SERVES 4 )
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.