Ingredients
- 1 veal fillet, 480 g
- 200 g salted pork belly
- 50 g morels, halved and washed
- 1 knob of butter
- Several thyme leaves
- Salt, pepper
- 2 cl peanut oil
To prepare the fillet of veal
Cut the pork belly into thin slices, then place on cling-film, slightly overlapping the slices to form a rectangle the same length as the fillet of veal. Finely crush the 50 g of morels, then cook in a non-stick frying pan with the knob of butter. Season with salt and pepper. Arrange the morels on the rectangle of pork belly and add a few thyme leaves. Season the fillet of veal with salt and pepper, place in the middle of the rectangle and roll it tightly using the cling-film.
Ingredients for the morel sauce
- 200 g morels, halved and washed
- ½ shallot, chopped
- ½ clove of garlic, crushed,
- in 5 cl peanut oil
- 5 cl white port
- 5 cl Madeira
- 4 dl cream
- Knob of butter
- 1 dash of lemon juice
- Salt, pepper
To prepare the morel sauce
Briefly fry the morels in a pan with a little butter. Season then add the shallots and a spoon of garlic oil. Brown. Deglaze with the port and Madeira and reduce to three-quarters. Add the cream and cook for 5 minutes. Adjust the seasoning then add a knob of butter and a dash of lemon juice.
Ingredients for the garnish
- 1 dash of peanut oil
- Seasonal vegetables
- Fleur de sel
- Four peppercorn blend
To prepare the garnish
Preheat the oven to 90°C on the steam setting and cook for about 12 minutes. Check the temperature in the middle has reached 45°C. Remove from the oven and let stand for 15 minutes. Remove the film, tie with 8 pieces of string and roast in a non-stick pan with a dash of peanut oil to obtain an attractive colour. Remove to a wire shelf.Preheat the oven to 200°C on the top/bottom heat setting. Just before serving, place in the oven for 4 minutes. Cut into 4 medallions, season each slice with fleur de sel and four peppercorn blend and serve immediately. Serve with seasonal vegetables and a few morels. Serve with the hot sauce.
Cooking level
With preheating
12 minutes | steam setting 90°C
4 minutes | top/bottom heat setting 200°C