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Roasted Veal Fillet

Roasted Veal Fillet

Roasted Veal Fillet with Jerusalem Artichokes, Spinach and Pancetta

We're proud to present another lovely and hearty seasonal recipe for the month of January, straight off Chef Kevin Bonello's cookbook!

This simple to emulate offering serves 4 and will leave you and your guests licking your lips for more!

Ingredients

2pc veal fillets (chateaubriand removed) (weighing about 500gr)
picked large spinach leaves
½ kg peeled jerusalem artichokes in acidic water
1pc peeled and crushed garlic cloves
1 sprig fresh thyme
50gr butter
20ml virgin olive oil
200gr flat pancetta (skin removed)
20ml vegetable stock
salt and pepper


Directions

Slice the jerusalem artichokes finely.

In a wide sauté pan heat the olive oil, add the crushed garlic, thyme and the sliced jerusalem artichokes and sweat with for 2 minutes on low heat without colouring

Season with salt, pepper, keep tossing adding vegetable stock bit by bit until artichokes are cooked through, soft and completely dry

Remove from heat and crush or finely chop, check seasoning and set aside to cool down

Blanch the trimmed spinach leaves in boiling salted water for 3 seconds, chill in iced water

When cooled down, drain and squeeze excessive water without breaking the leaves

On a dry towel start laying the spinach to make a rectangle the length of the pork fillet and 10cm wide

Pat dry, and then pipe the cooked and cooled jerusalem artichokes and spread 3cm wide

Trim and clean the veal fillets, cutting the tail part, making it look and even rectangular shape

Then cut the veal fillet lengthwise exactly in the middle but leave one end (lengthwise) attached

Season the veal fillet with salt and pepper on all sides, open flat like a book, turn the blanched spinach in the middle of it, spread the cooked artichokes, fold the two sides together

Then wrap tight in thin sliced pancetta

Secure with cling film and aluminium foil

Roast in a 175oC oven for 15 minutes, then allow to rest

Carve and serve with carrot puree, sautéed wild mushrooms, potato croquette and roasted beetroot

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