Veal fillet with chanterelles and red wine and port sauce is fantastic. The veal is tender and here I serve it grilled, with cream gratin potatoes and a lovely red wine and port wine sauce. The sauce can also be used for other types of meat, such as steak, and for white fish.
Red wine and port wine sauce:
2 finely chopped red onions
1 bay leaf
2 dl red wine
2 dl port wine
5 tablespoons veal stock
1 tsp HP sauce
1 ts worcestersaus
Approx. 1/2 dl blackcurrant syrup
Salt and pepper
About. 50 g butter
Shiny red onions in butter in a saucepan. Add red wine, port wine and bay leaf. Let it cook without a lid until the amount is reduced to approx. 1/3. Strain and discard the onion, add veal stock, HP sauce, Worcestershire sauce and blackcurrant syrup until the taste is round and fine. Season with salt and pepper. Just before serving, I add butter and heat, without it boiling. The butter makes the sauce shiny and delicious.
The chanterelles are cleaned and fried in butter.
The veal is salted and peppered before being grilled until the core temperature shows 62 degrees. It must rest a little before it is cut up.
If you want to use sous vide, season the fillet with thyme, garlic and pepper. Put the fillet in a sous vide bag and vacuum it. Put it in the sous vide at 52 degrees for three hours, before you take it out of the bag and give it a round on the grill, so it turns golden and gets a nice roast crust. Let it rest for a few minutes before you split it up.
You can find the recipe for cream au gratin potatoes HERE .
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