Fillet and kidney of British veal in balsamic jus

11 September 2006
Fillet and kidney of British veal in balsamic jus


(serves four)

4 x 140g fillets of British veal
1 British veal kidney fat removed cut into 8 pieces
100g butter
5cl vegetable oil
100g British veal farce
½ shallot peeled and finely chopped
½ clove of garlic peeled and crushed
1tsp herbs finely chopped
40g mixed wild mushrooms
8tbs red tomato chutney
8 roasted baby tomatoes
8 baby endives fried
8 baby artichokes steamed and cut in half
2 yellow and 2 green squash cut blanched and tossed in butter
30cl red wine sauce
50g sun-dried tomatoes
6 cloves of roasted garlic
10cl balsamic vinegar
Salt and freshly milled pepper
4 fondant au romarin

For the veal farce 100g lean veal
1 egg white
200mls double cream
Salt and freshly milled pepper

For the fondant au romarin 4 potato disc shapes with round edges (6cm x 2.5-3cm)
50g unsalted butter
2 twigs of rosemary
2 garlic cloves
Cold water
Salt and pepper


To make the veal farce finely mince or chop the veal in a food processor. Position a fine sieve over a bowl set in ice and pass the veal through the sieve. With the bowl still set over the ice add the egg white and stir in until the mixture feels stiff. Add the cream slowly stirring occasionally. Season generously.

Season veal fillets fry in butter and oil until medium-cooked. Remove from the pan and cool slightly.

Sweat the shallots until translucent add the crushed garlic and sweat for a further minute. Add the mushrooms and season. Cool then add to the veal farce and mix in the chopped herbs.

Spread the farce over the veal and place in the oven for five minutes at 220°C. Remove and colour under the salamander.

Reduce the balsamic vinegar by half add the sun-dried tomatoes roast garlic and red wine sauce. Simmer for two minutes liquidise and pass through a fine sieve. Adjust consistency and season.

Season and cook the kidneys until pink. Keep warm.

Warm the tomato chutney and place a spoonful in the middle of a plate top with the veal and pour the sauce around it. Garnish with kidneys baby artichokes and vegetables.

For the fondant au romarin place the potatoes rosemary and garlic in a non-stick pan pour in water so they are just covered. Add the butter and season with salt and pepper. Boil until all the water has evaporated and the butter is clarified. Turn down the heat and colour slowly until golden brown. Turn and colour the other side.

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