Melbourne Food & Wine
Melbourne Food & Wine
Festival Countdown20th year
28 days
to go...
to go...
Recipes
Pan Seared Veal Fillet with Parsnip Puree and Veal Jus
Ingredients and Method
- 500g veal fillet
- 20ml hazelnut oil
- 5g sage
- 1g mushroom powder
- 1g hazelnut powder
- butter
- 150g parsnip, diced into small brunoise
- 50g pancetta
- 50g butter
- 5g honey
- 20ml chicken stock
- 4 sage leaves
- 20g shallot, chopped
- 200g parsnip
- 25g butter
- 50ml fresh cream
- 100ml veal jus
- 80ml yellow wine vinegar
- 50g butter
- 6 sage leaves
- 4 slices pancetta
- Marinate the veal fillet with the condiments
- Cook the parsnip with the chicken stock, honey, pancetta and shallot to a light colouration, keep aside
- For the parsnip puree, cut the parsnip into large pieces and cook in water with salt
- Drain parsnip and mash to a fine puree, add butter and cream
- Sauté and cook the veal in butter and hazelnut oil, deglaze the pan with yellow wine vinegar, add sage and veal jus, leave to infuse
- Strain through a fine chinois, finish with butter and keep aside
To serve:
- Spoon a quenelle of parsnip puree on the side of the plate, the parsnip brunoise and pancetta then the veal fillet
- Finish with the jus and the dried pancetta
Other Suggested Recipes
By Shane Osborn show more
With crushed peas and smoked butter emulsion
View other recipes that are: decadent vegetarian peas beans
By Luisa Valazza show more
With sweet sheep gorgonzola and balsamic flavored amaretti
View other recipes that are: italian vegetarian cheese cream decadent
By Dieter Muller show more
With a pan fried slice and purée of cauliflower and truffle sauce