| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
Tessa’s, Seasonal, Kitchen |
1 |
servings |
INGREDIENTS
| 600 |
g |
Veal fillet |
| 3 |
|
Sprigs French tarragon; (3 to 4) |
| 1 |
|
Fat clove garlic |
| 1 |
tb |
Olive oil |
| 225 |
g |
Pink rhubarb |
| 1 |
ts |
Caster sugar |
| 150 |
ml |
White chicken stock |
| 3 |
|
Sprigs French tarragon; (3 to 4) |
|
|
Salt and freshly ground black pepper |
| 30 |
g |
Chilled unsalted butter |
| 225 |
g |
Spring cabbage leaves; torn into pieces |
| 15 |
g |
Unsalted butter |
| 1 |
sm |
Clov garlic; crushed |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
SAUCE
TO SERVE
Preheat the oven to 240C/gas 8.
Trim veal fillet of all fat and sinew. Cut 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 iron 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:
Cook the rhubarb (cut into chunks) with a splash of water and the sugar
until it is soft. Pur.e.
Reduce chicken stock by half. Add pur.e and tarragon.
Check seasoning and adjust. Pass through a fine sieve into a clean pan and
whisk in a little of the unsalted butter until the sauce is thickened a
little and has a gloss.
Spring cabbage:
Heat a wok. Swirl in the butter and crushed garlic.
Add cabbage with just a splash of water and cook briefly to wilt the
cabbage but keep the fresh flavour. Season with salt and lots of black
pepper.
To serve, slice the veal and serve on a bed of cabbage with the sauce
poured around. A dish of buttered new potatoes completes the meal.
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