Try this Fillet of Veal Studded with Tarragon And Garlic on a Bed Of recipe, or contribute your own.
Suggest a better description1. Heat the oven to 240?c / Gas Mark 8. 2. Trim the veal fillet of all fat and sinew. 3. Cut the garlic into matchstick pieces. 4. 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. 5. Rub with olive oil. Season. 6. Heat a cast pan or skillet and sear the fillet on all sides. 7. 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. NOTES : Chef:Tessa Bramley
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Serving Size: 1 Serving (222g) | ||
Recipe Makes: 4 servings | ||
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Calories: 106 | ||
Calories from Fat: 98 (92%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.9g | 14 % | |
Saturated Fat 6.4g | 32 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 33.9mg | 10 % | |
Sodium 7.7mg | 0 % | |
Potassium 17.6mg | 0 % | |
Total Carbohydrate 2.2g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 2.2g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 106
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