Integro Foods - Veal Fillets

Main Course

Veal Fillets

Serves: 4

Ingredient	Preparation & Service
4 x 150g veal fillets 120ml ETA Salfry Oil Salt & Pepper 1/2 litre sauternes 6 gelatine leaves 4 vine-riipe tomatoes 1 tablespoon ETA Barbecue Sauce 1 tablespoon chopped parseley 1 tablespoon chopped garlic Herbs to garnish Colcannon 2 sweet potatoes, peeled and washed 3 foxton potatoes, peeled and washed 30ml ETA Salfry Oil 2 tablespoons diced leek 2 tablespoons diced white cabbage 2 tablespoons diced bacon 2 tablespoons diced onion 1 tablespoon chopped parseley Salt & Pepper	Method - Season the veal fillet and pan-fry each side in ETA Salfry Oil for 3 minutes or until medium rare. Set aside to rest. Bring sauternes to boil and remove from heat. Soak the gelatine leaves in cold water and drain. Add to the sauternes, whisk and strain through a fine sieve. Refrigerate until set. Dice the vine-ripe tomatoes into small pieces. Add ETA Barbecue Sauce, chopped parsley, chopped garlic and ETA Salfry Oil. Season with salt and pepper. Colcannon - Dice the sweet potatoes and the foxton potatoes. In a medium saucepan heat the ETA Sal Fry Oil. Add diced leek, diced white cabbage, bacon and onion and cook for 3 minutes. Add the potatoes and cook for a further 5 minutes. Press the potato mixture into four 7cm pastry rings and refrigerate. Allow to set for at least one hour. Puree raspberries and fold through 1 half of the mascarpone. Place in cold room to set. Remove seeds from the vanilla beans and mix with 2nd half of the mascarpone and place in cold room to set. To Assemble - Heat the remaining 50ml ETA Salfry Oil in a large brat pan. Add the colcannon and pan-fry on each side for 5 to 8 minutes. Place the colcannon in the centre of the plate. Place the fillet on top and add two spoons of tomato confit. Using a small pastry cutter, cut the sauternes jelly into small hearts and place around the veal fillet. Garnish with fresh herbs. Veal sauce and chive oil is optional.

Ingredient

Preparation & Service

4 x 150g veal fillets
120ml ETA Salfry Oil
Salt & Pepper
1/2 litre sauternes
6 gelatine leaves
4 vine-riipe tomatoes
1 tablespoon ETA Barbecue Sauce
1 tablespoon chopped parseley
1 tablespoon chopped garlic
Herbs to garnish

Colcannon

2 sweet potatoes, peeled and washed
3 foxton potatoes, peeled and washed
30ml ETA Salfry Oil
2 tablespoons diced leek
2 tablespoons diced white cabbage
2 tablespoons diced bacon
2 tablespoons diced onion
1 tablespoon chopped parseley
Salt & Pepper

Method - Season the veal fillet and pan-fry each side in ETA Salfry Oil for 3 minutes or until medium rare. Set aside to rest. Bring sauternes to boil and remove from heat. Soak the gelatine leaves in cold water and drain. Add to the sauternes, whisk and strain through a fine sieve. Refrigerate until set. Dice the vine-ripe tomatoes into small pieces. Add ETA Barbecue Sauce, chopped parsley, chopped garlic and ETA Salfry Oil. Season with salt and pepper.
Colcannon - Dice the sweet potatoes and the foxton potatoes. In a medium saucepan heat the ETA Sal Fry Oil. Add diced leek, diced white cabbage, bacon and onion and cook for 3 minutes. Add the potatoes and cook for a further 5 minutes. Press the potato mixture into four 7cm pastry rings and refrigerate. Allow to set for at least one hour. Puree raspberries and fold through 1 half of the mascarpone. Place in cold room to set. Remove seeds from the vanilla beans and mix with 2nd half of the mascarpone and place in cold room to set.
To Assemble - Heat the remaining 50ml ETA Salfry Oil in a large brat pan. Add the colcannon and pan-fry on each side for 5 to 8 minutes. Place the colcannon in the centre of the plate. Place the fillet on top and add two spoons of tomato confit. Using a small pastry cutter, cut the sauternes jelly into small hearts and place around the veal fillet. Garnish with fresh herbs. Veal sauce and chive oil is optional.