Trim any sinew off the veal fillet. Place into a vaccum pouch and vaccum pack on a tight setting. Set aside in the fridge.
Blanche the veal sweetbreads in boiling salted water for 30 seconds, then plunge into ice water. Peel the sinew and fat from the sweetbreads. Slice into equal sized 6 pieces.
Remove the tails from the body of the langoustines. Blanche the tails in boiling salted water for 30 seconds, then plunge into ice water. Crack the shells, then peel away from the tail flesh.
Peel, top and tail the carrots then slice. Place into a pan with cold water and bring to the boil. Simmer until soft, drain, then blend to a smooth puree. Add 10g of butter and season.
Remove the broad beans from the pod, then blanche in boiling salted water for 30 seconds, then plunge into ice water. Pop the broad beans from their shells and set aside.
Using a pastry brush, remove any dirt from the girolle mushrooms. Scrape the stems to expose the white flesh.
Wash the wood sorrel and keep under a damp piece of paper.
To serve
Place the veal fillet in a water bath at 60ºC for 25 minutes. Remove from the water bath and open the pouch. Season the veal fillet on all sides then seal all over in a hot pan with a little oil, adding 10g of butter at the end to foam.
Heat a little oil in a frying pan and add the veal sweetbreads. Caramelise on all sides and when nearly cooked add the langoustine tails. Cook on each side for about a minute then add 10g butter to foam.
Heat a little oil and butter in a frying pan and saute the girolle mushrooms for about 1 minute. Season. Add the white wine and reduce. Add the veal stock, cream and broad beans and reduce to a sauce. Finish with shredded sorrel leaves and season to taste.
Reheat the carrot puree.
Arrange the carrot puree, girolle and broad bean fricasse, 3 veal sweetbreads and 2 langoustine tails on each plate. Slice the veal fillet in half and place on the plate cut side up. Spoon the mushroom cream around and add the wood sorrel leaves.