for 4 servings
- 35 ounces Veal fillet
- 10 slices Bacon
- ½ bunch Sage
- ⅔ cup Veal stock
- 5 ½ cups Chanterelle
- 2 ⅔ cups Broccoli florets
- 2 tablespoons butter
- 1 clove garlic (chopped)
- freshly ground peppers
- butter (for the dish)
Wash the meat and pat dry. Season with freshly milled pepper and wrap in bacon slices.
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.
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.
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.
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.
Remove the string from the veal fillet, then place on top of the mushrooms and broccoli and serve.