1 Wash the meat and pat dry. Season with freshly milled pepper and wrap in bacon slices.
2 Cover with sage leaves and fasten with string. Place in a well buttered casserole dish in a preheated oven at 170°C (150° fan) | 325F | gas 3 for ca. 10 minutes. Slowly pour the veal stock over the meat and cook for a further 20-30 minutes, basting from time to time.
3 In the meantime, blanch the broccoli in salted water for ca. 2 minutes until cooked but still firm. Place in cold, iced water and then drain.
4 Carefully clean the chanterelle mushrooms. Leave whole or cut in half, depending on the size. Fry the garlic in 1 tbsp hot butter. Add the chanterelle mushrooms and fry for a further 1-2 minutes until cooked. Season to taste with salt and pepper.
5 Fry the broccoli in 1 tbsp butter. Add a little of the broccoli water if needed. Season the broccoli with salt. Place the chanterelle mushrooms and the broccoli rosettes in a dish or on a platter.
6 Remove the string from the veal fillet, then place on top of the mushrooms and broccoli and serve.