Veal fillet in Cocoa on Rhubarb, Chanterelles and Shallots

 


Veal fillet in Cocoa on Rhubarb, Chanterelles and Shallots 

INGREDIENTS

Rhubarb 1 thin stick

Chanterelle Mushrooms 200 g, medium-sized

Sugar 100 g

Balsamic vinegar 200 ml

Shallots 3

Coriander 1/4 tsp, ground

Walnut oil 2 tbsp

Star anise 1

Salt

Pepper freshly ground

Veal 4 fillets (each weighing approx. 80-100 g)

Cocoa Powder 1 tbsp

Clarified butter 2 tbsp

Butter 3 tsp

Preparation

Wash and trim the rhubarb and cut into pieces.

Clean the chanterelles.

Put the sugar into a pan and heat over a low heat until it caramelises to a light brown colour, then deglaze with the vinegar and stir over the heat until the mixture has the consistency of syrup.

Remove from the heat and leave to cool.

Peel and dice the shallots. Crush the coriander.

Heat the cane sugar in a frying pan with 2 tbsp walnut oil until caramelised.

Add the shallots, star anise and coriander, season with salt and pepper, cover and cook gently for about 5 minutes.

Season the veal fillets with salt and pepper and dip in cocoa powder to coat lightly.

Heat the clarified butter in an ovenproof frying pan and quickly brown the veal fillets on both sides over a medium heat.

Then transfer to a preheated oven (180°C) and cook for 4 minutes.

Add the rhubarb to the shallots and heat briefly.

Stir in 1 tsp butter and season to taste with salt and pepper.

At the same time, sauté the chanterelles over a fairly high heat in the rest of the butter.

Season with salt and pepper and mix with the rhubarb and shallots.

Spoon the rhubarb, chanterelles and shallots on to plates and arrange the veal fillets on top.

Sprinkle with the balsamic syrup and serve.

 

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