Roast veal with cream and dried morels
l'Essentiel
Easy - 20 Min
- Dish type : Morels
- Difficulty : Easy
- Preparation time : 20 min
- Cooking time : 45 min
- Recipe family : Impress your guests!
- Cost : €16.50
Shopping List
Ingredients | Quantity | Price |
---|---|---|
Morilles de Printemps séchées | €16.50 |
Ingredients (5-6 servings)
- 1 veal joint
- 25 g Borde dried morels (1 jar)
- 15 g butter
- 4 small shallots
- 1 tablespoon veal stock
- 100 ml Porto or Pineau
- 200 ml reduced morel-rehydration water
- 100 g crème fraîche
- Salt/pepper
Preparation
- Soak the dehydrated morels in a container of warm water for 15 minutes. Drain them (retaining the rehydration water) and then immerse in boiling water for 1 minute. Drain them again (no need to keep this water).
- In a saucepan, filter the rehydration water through a small, fine-mesh sieve to remove any impurities. Reduce this water until you have 200 ml left.
- Peel the shallots and chop finely.
- Place the butter in a casserole dish. Heat and brown the veal joint over high heat (2 to 3 minutes on each side). Set aside on a plate.
- Add the shallots, a pinch of salt and the veal stock to the casserole dish (in which the cooking fat must remain). Mix and cook for 2 to 3 minutes, then pour in the reduced morel water and the Porto or Pineau.
- Bring to a boil by scraping the bottom of the casserole dish to remove the juices and then add the set-aside joint. Simmer over low heat for 30 minutes, turning during cooking.
- Add the morels and cook for 10 minutes.
- Set the meat aside and place in foil.
- Add the cream to the casserole dish and cook for 5 minutes. Return the meat to the casserole dish.
- Taste the sauce and adjust seasoning if necessary.
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