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Roasted rondel of veal fillet, sweetbreads and girolles with a tomato compote and Parmesan tuiles – by Stephen Shore

11 September 2006

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Roasted rondel of veal fillet, sweetbreads and girolles with a tomato compote and Parmesan tuiles
INGREDIENTS (serves four) 4 x 170g veal fillet steaks wrapped in Parma ham 450g veal sweetbreads (prepared and blanched) 220g girolles 8 honey-roasted shallots 220g tomato compote (made with 450g skinned and chopped plum tomatoes, an onion and a clove of garlic) 450g blanched and buttered spinach 4 Parmesan tuiles 200ml Madeira sauce 12 cocotte potatoes for garnish ### METHOD Roast the veal fillet for five minutes on each side, then leave to rest for a further five minutes. Pan-fry the sliced veal sweetbreads, girolles and baby onions and finish in the oven for 10 minutes. Remove and allow to rest for five minutes. To serve, stand the veal fillet on top of the blanched and buttered spinach leaves, quenelle the tomato compote on top of the veal and place a Parmesan tuile on top of the tomato. Arrange slices of sweetbreads, girolles and roasted shallots around the meat and drizzle with the Madeira sauce. Finish the dish by garnishing with three cocotte potatoes, roasted shallots and more Madeira sauce. Stephen Shore
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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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