Veal Fillet with Vegetables, Mascarpone Sauce and Polenta Slices
Veal fillet with vegetables, mascarpone sauce and polenta slices is a recipe featuring fresh ingredients from the veal category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g cornmeal
- Salt
- 20 g butter
- 2 tbsp freshly grated Parmesan
- Pepper (freshly ground)
- 600 g veal fillet (pre‑cooked)
- 2 tbsp clarified butter
- 1 onion
- 3 tbsp butter
- 2 tbsp freshly chopped chervil
- 4 tbsp Madeira wine
- 300 ml veal stock
- 150 g mascarpone
- 1 tsp Medium Hot Mustard
- 8 baby carrots
- 300 g pea pods
- chervil
Instructions
-
1.
Bring about 750 ml salted water to a boil. Sprinkle in the cornmeal, stirring constantly until thickened and the polenta lifts from the pot bottom. Stir in butter and Parmesan, season with salt and pepper. Spread the polenta onto a greased baking sheet to a height of 1 cm and let cool.
-
2.
Preheat the oven to 140°C (Oven + fan).
-
3.
Wash, pat dry, and trim any skin from the veal fillet if necessary. Season with salt and pepper and sear all sides in hot clarified butter until browned.
-
4.
Place in the preheated oven for about 30 minutes to finish cooking.
-
5.
Dice the onion. Sauté in 1 tbsp butter until translucent, add Madeira wine, stock and mascarpone, stir and reduce for about 7 minutes. Season with mustard, salt and pepper, fold in chervil, taste. Cut flower shapes from the polenta and fry in 1 tbsp butter.
-
6.
Trim carrots keeping a 1 cm green tip. Wash pea pods, remove peas. Blanch vegetables in boiling salted water: carrots 5 min, peas 3–4 min. Drain, pat dry, toss with 1 tbsp butter, salt and pepper.
-
7.
Remove veal from oven, let rest briefly, slice, and plate on warmed dishes alongside sauce, vegetables and polenta. Garnish with chervil leaves and pea husks.
