Brian Turner's Roast Fillet of Veal with Wild Mushrooms and Cream of Mushroom Sauce



Trim the veal if necessary

Heat the oil, add butter and colour the veal

Roast 180 c until cooked, keep pink, 15 minutes approx., take out and allow to rest

Meanwhile heat 2oz butter, add chopped button mushrooms and colour

Take from heat and add sherry and reduce by one third

Add chicken stock and reduce by half

Add double cream, season and reduce to correct consistency

Trim and cook the morels, then cook gently in 2oz butter

Add the crushed garlic clove, season and add chopped parsley

Take out and drain

Cut 4 rondels of bread approx. 1 ½ “ in diameter

Fry and colour these gently in 1oz butter, take out and drain

Cut veal into 6 small steaks each

Serve morels on fried disc on top of veal

Garnish with morels and sauce


Prep time:

Cook time:

Serves: 4

  • 2 x 14oz centre cut veal fillet

  • 1 tbsp rapeseed oil

  • 2oz butter

  • Salt and pepper

  • 2 slices bread

  • 1oz butter

  • 2oz wild mushrooms - morels, ceps, chanterelles

  • 2oz butter

  • 1 clove garlic

  • 2tbsp chopped parsley

  • 8oz button mushrooms

  • 2oz butter

  • 1 glass dry sherry

  • 1/2 pt chicken stock

  • 1/4 pt double cream