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Welcome to Huber's

RECIPES

Ingredients:

1 no. Shallot, chopped
1 no. Garlic Clove, chopped
Lakelands Olive Oil (available from Huber’s Butchery)
350g Veal Fillet
200ml Veal Stock (available from Huber’s Butchery)
2 tbsp Crème Fraiche
2 tsp Dijon Mustard
½ bunch fresh Tarragon
Sugar
Salt
Pepper
Some lemon juice

For the Veal

1] Pre-heat oven to 80 deg Celsius, together with a suitable baking dish.
2] Pat veal fillet dry and season with salt and pepper.
3] Heat up some oil in the pan and sear the veal fillet all around for a total of about 5 to 6 minutes.
4] Place some tarragon leaves in the baking dish then lay the veal fillet on top of it.
5] Arrange some tarragon leaves on top of the fillet too.
6] Bring temperature of the oven down to 60 deg Celsius. Place the veal in it for about an hour and 30 minutes, using top and bottom heat and no ventilation. 
7] Remove fillet from oven and put aside.

For the Asparagus 
 
1] Cut about 1cm away from the end of the asparagus. Then peel, starting from its top.
2] In a pot with some water, add some salt, sugar and lemon juice. Bring to boil, them reduce heat to a simmer.
3] Add the asparagus (making sure all the asparagus are immersed in water) and allow to simmer for about 12 minutes.
4] Remove asparagus from water, drain well and keep warm.

 

For the Sauce

1] Warm up a frying pan, add some oil and sauté the chopped onion and garlic.
2] Deglaze with veal stock and reduce for about 15 minutes.
3] Strain the sauce then add crème fraiche and mustard. Reduce further over low heat for about 5 minutes.
4] Season with salt, pepper and a little sugar. Chop finely some tarragon leaves finely and add to sauce.

 

To serve

1] Place asparagus on a warm plate. Slice the veal and place them next to the asparagus.
2] Pour sauce over veal.
3] Serve with new potatoes.

 

Recipe written by Thomas Kreissl, Huber’s Butchery. Copyrights © Huber’s Butchery.

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