Veal, parsnips and cocoa sauce
An enchanting sauce, delicate meat and sweet vegetables... Welcome to seventh heaven!
Meat productsRed Label Limousin farm veal PGI300 g See the article
- 20 cl
- 400 g
Dairy productsPDO Poitou-Charente Butter60 g See the article
Oil & oilseedsPDO Vallée des Baux-de-Provence Olive Oil4 tbsp See the article
Sweet productsBars of dark cooking chocolate8 g See the article
- 4 g
Sauces & condimentsTahitian Vanilla1 pod See the article
CerealsBuckwheat flour from Brittany PGI20 g See the article
Sweet productsGuadeloupe cane sugar1 pinch See the article
- 20 g
Remove the veal fillet from the refrigerator. Preheat your fan oven to 180°C. Toast the buckwheat on its own in a hot pan. Empty the pan into a plate. In a saucepan, heat the 20 g of sugar to produce a light-coloured caramel. Add the toasted buckwheat and mix with a wooden spoon. Pour this mixture on to a marble slab or a sheet of greaseproof paper.
Pour the veal jus into a saucepan. Bring to the boil. Add the chocolate and bitter cocoa. Mix well. Switch off the heat and set aside. The bar of buckwheat caramel must be cold. Break into chunks and leave on a plate.
Wash and peel all of the parsnips. Save the peel. Chop two parsnips into four parts along their length, or eight parts if large.
Place the parsnip and peel in an oven-proof dish. Add two tbsp of olive oil and mix. Sprinkle with the whole sugar, two pinches of salt and one pinch of ground pepper. Place in the oven for 15 minutes. Remove the peel and set aside. Return the parsnips to the oven for a further 15 minutes.
Steam the remaining 400 g of peeled parsnips for around 15 minutes, until tender. Meanwhile, using the tip of a small knife, split the vanilla pod into two, along its length, and collect the seeds.
Switch off the oven, leaving the parsnips in the oven. In a mixing bowl, place the steamed parsnips, 40 g of butter, the vanilla seeds and two pinches of salt. Mix until you obtain a smooth and uniform purée. Keep warm by covering the mixing bowl.
Slice the veal fillet into large cubes, around 3 cm in size. Brown them in a pan with two tbsp of olive oil, turning them over on to each side. Add 1 tbsp + 1 tsp of butter. Let the veal foam and with a tablespoon pour the cooking juice over the veal until cooked as desired. Salt.
In two plates, pour some of the chocolate sauce. Place a serving of the parsnip purée on the side of the plate. Opposite, spread the pieces of veal. Add the parsnips and roasted peel as well as the chunks of buckwheat caramel. Enjoy!
Red wine: Châteauneuf-du-Pape.