Prime boiled veal
Beetroot, horseradish, salad
Ingredients for 6 persons
Prime boiled veal
1 Prime boiled veal (approx. 400-600 g)
Salt, black pepper
20 ml Vegetable oil
1 Bay leaf
some fresh rosemary and
thyme
Beetroot
200 g Beetroot
1 Orange (untreated)
1 Bay leaf
1 Clove
2 g Anise
Salt, black pepper
Vinaigrette
40 ml Chicken stock
3 ml Red wine vinegar
10 ml Grape seed oil
2 ml Argan oil (oil of the fruits of the Moroccan Argan tree)
Salt, pepper, mustard powder
Frisee lettuce
Shiso cress
Sprouts
Horseradish cream
20 g Crème fraîche
20 g Whipped cream
10 g Mascarpone
fresh horseradish, salt, pimento
d'Espelette (Basque pepper), pepper
Preparation
Prime boiled veal
Cut the prime boiled veal and spice with salt and black pepper. Heat up a pan, put the oil in and roast from all sides. Add rosemary and thyme. Put the prime boiled veal in the 140 °C preheated oven and roast it for about 16 minutes until it has a nice pink colour.
Beetroot
Put beetroot in a pot with water to boil. Add all spices as well as the orange zest and boil until the beetroot becomes soft. Peel beetroot while it is still warm and cut it into slices.
Vinaigrette
Mix all ingredients to a vinaigrette. Keep 1/3 for the salad and use the remaining 2/3 of the vinaigrette to marinate the beetroot.
Horseradish cream
Stir mascarpone until it is smooth, add crème fraîche and season. Add horseradish according to taste and fold whipped cream in.
Serving suggestion
Arrange prime boiled veal with horseradish cream, beetroot and salad on plates.
Recommended wine
2001 Le petit Sid
Matthieu Cosse
Cahors
