Meat — dried morels
Veal Roast with Cream and Morels
A veal fillet braised in a casserole, served draped in a creamy sauce scented with port and morels. The mushroom soaking liquor gives the sauce all its depth.
- Serves
- Serves 4
- Preparation
- 20 min
- Cooking
- 45 min
Ingredients
Method
Rinse the morels, then leave them to soak for fifteen minutes in a bowl of lukewarm water. Meanwhile, peel the shallots and slice them into fine strips.
In a casserole, heat the butter with the oil over a high heat. Sear the roast on all sides for two to three minutes each, then remove and season with salt and pepper.
Drain the mushrooms, carefully reserving the soaking liquor. Sweat the shallots in the casserole for two minutes, stirring constantly.
Sprinkle in the veal stock and stir for about thirty seconds. Deglaze with the port and 150 ml of the soaking liquor, then bring to a gentle simmer for one minute.
Return the meat to the casserole, lower the heat, cover and braise for thirty minutes, turning it once or twice.
Add the morels and continue for another ten minutes at a gentle simmer.
Remove the roast and keep it warm under foil or in an oven set at 60°C.
Pour the cream into the casserole, season with salt and pepper, scrape the bottom to loosen the caramelised bits and leave to thicken for seven to eight minutes over a low heat. Slice the roast into thick slices and spoon over the sauce.