- 2 loin fillets of Limousin veal
- 150g of peeled baby carrots, quartered
- 300g of baby courgettes, cut 5cm long
- 100g broad beans
- For The Pomme Puree
- 2kg marris piper potatoes
- 500ml whole milk
- 400g butter (300g for mash)
- Salt and pepper to season
- For The Cassis Jus
- 1ltr Essential Cuisine Premier Veal Jus (made up to instructions)
- 400g fresh blackcurrants
- 600g icing sugar
- 100ml honey
- 100ml white wine vinegar
- 150ml crème de cassis
Fillet of Veal and Cassis Jus
Fillet of Veal and Cassis Jus
For an extra special touch, season with pomegranate seeds and seasonal vegetables
Ingredients
Method
1. Season the veal and sear quickly on both sides till golden brown. Place the veal on a baking tray and bake for 20 minutes in a 120°C oven
2. To make the pomme puree, peel and quarter potatoes and place in cold water with salt. Bring to the boil and cook until tender, drain and allow steam to evaporate - mash potatoes through a ricer. Add butter and milk to the pan heat until melted, mix through potatoes
3. Wash the vegetables and blanch them until al dente in salted boiling water. Drain and rinse in iced water to keep colour - just before serving, melt and season the butter in a frying pan, add the blanched baby vegetables, and toss in the butter to warm through
4. For the jus, puree the blackcurrant with icing sugar, honey vinegar and crème de cassis. Pass through a sieve
5. Combine the puree with the Essential Cuisine Premier Veal Jus, season to taste and let it simmer on a slow heat for 5 minutes
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