Paul Gayler's: Veal Fillet with mocha porcini sauce
Sunday 27 October 2002
A creamy celeriac or parsnip purée goes particularly well with this dish.
20g/3/4oz dried porcini
85ml/3fl oz freshly brewed black filter coffee (not espresso)
3 tablespoons vegetable oil
4 x 175g/6oz veal fillet steaks
25g/1oz unsalted butter, chilled and cut into small pieces
2 shallots, chopped
1 garlic clove, crushed
1 sprig of thyme
250g/9oz fresh porcini mushrooms (or chestnut mushrooms), thickly sliced
4 tablespoons quality red wine
100ml/31/2fl oz veal (or chicken) stock
85ml/3fl oz sweet marsala
Salt and freshly ground black pepper
Put the dried porcini in a bowl, pour over the coffee and leave to soak for 30 minutes, until softened. Strain off the liquid and put it to side. Chop the mushrooms finely and set aside.
Heat the oil in a large frying pan until very hot, season the veal and fry for two to three minutes on each side. Remove from pan and keep warm, draining off any excess oil left in the pan. Melt 10g (1/2oz) of the butter in the pan, then add shallots, garlic, thyme and soaked dried mushrooms and cook over high heat for one minute. Add fresh mushrooms and cook for two minutes more.
Pour in red wine, mushroom liquid and stock and boil until sauce has reduced by half. Stir in remaining chilled butter and marsala and season to taste. Put veal steaks on serving plates and coat with mocha porcini sauce.
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