| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
French |
Main course |
4 |
Servings |
INGREDIENTS
| 550 |
g |
Veal Fillet |
| 3 |
|
Sprigs French Tarragon, 3 |
|
|
to 4 |
| 1 |
|
Fat Clove Garlic |
| 1 |
T |
Olive Oil |
| 1 |
|
Sachet Saffron Stamens |
| 1 |
|
Lemon, juice |
| 1/2 |
t |
Sugar |
| 300 |
|
Reduced Chicken Stock |
|
|
white stock |
| 150 |
|
Double Cream |
| 1 |
|
Sprig Fresh Tarragon |
|
|
Salt and Freshly Ground |
|
|
Black Pepper |
| 225 |
g |
Spring Cabbage Leaves, torn |
|
|
into pieces |
| 15 |
g |
Unsalted Butter |
| 1 |
|
Clov Garlic, crushed |
|
|
Salt and Freshly Ground |
|
|
Black Pepper |
INSTRUCTIONS
Heat the oven to 240°c / Gas Mark 8. Trim the veal fillet of all fat
and sinew. Cut the garlic into matchstick pieces. Make incisions all
over the surface of the veal with the point of a small knife and
insert slivers of garlic and a torn piece of tarragon leaf into each
incision. Rub with olive oil. Season. Heat a cast pan or skillet and
sear the fillet on all sides. Sit in a roasting tin strewn with any
left over tarragon and roast for 10 - 12 minutes depending on the
thickness of the piece. Rest in a warm place for 10 - 15 minutes
before carving. Sauce 8. Heat the lemon juice with the saffron to
release the flavour and colour from the saffron. Add sugar. 9. Add
chicken stock and reduce together by half. 10. Add cream and tarragon
and continue cooking until sauce develops a nutty flavour with bright
yellow colours. 11. Check the seasoning and adjust. 12. Pass through
a fine sieve before serving. Spring Cabbage 13. Heat a wok. Swirl in
the butter and crushed garlic. 14. Add the cabbage with just a splash
of water and cook briefly to wilt the cabbage but keep the fresh
flavour. 15. Season with salt and loads of black pepper. Serve 16.
Slice the veal and serve on a bed of cabbage with the sauce poured
around. 17. A dish of buttered new potatoes compliments the dish.
Converted by MC_Buster. NOTES : Chef:Tessa Bramley Converted by
MM_Buster v2.0l.
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