- Veal tenderloin: 600 g
- Shallot: 1
- Chanterelles: 250 g
- Butter: 100 g
- Veal jus: 1/2 litre
- Heavy cream: 2 tablespoons
- Chives: 1 bunch
- Juice of 1/2 lemon
- Salt, ground pepper
- For the salad: Fresh pasta: 350 g
- Arugula: 250 g
- Butter: 50 g
- Dijon mustard and aged vinegar: 1 tablespoon each
- Onion: 100 g
- Rabbit liver: 4
- Olive oil: 2 tablespoons
- Balsamic vinegar: 2 tablespoons
- Rabbit juice or veal stock: 100 g
- Nut oil
- Salt and pepper
Veal Tenderloin with Chanterelle Mushrooms on Chive Cream Sauce
With chanterelles abundant in regions like Sologne this season, Chef Hubert shares this exquisite recipe drawing from years of fine dining expertise.
Difficulty: Medium
- Peel and dice the shallot. Clean mushrooms with a damp cloth. Sauté shallots in half the butter, add mushrooms, and pour in veal jus.
- Season and trim veal tenderloin. Add to hot broth and simmer gently for 15 minutes. Remove veal and mushrooms; keep warm.
- Reduce broth by half over high heat. Stir in cream, then whisk in remaining butter for a silky sauce.
- Wash chives; chop most finely, reserve some sprigs. Season sauce with salt, pepper, lemon juice, and chives.
- Slice veal into fans, center on plates with mushrooms. Drizzle sauce and garnish with chive sprigs.
Arugula and Rabbit Liver Pasta Salad
- Cook pasta in boiling salted water; drain and rinse cold.
- Wash arugula; reserve leaves for garnish, chiffonade the rest. Sauté in butter briefly, add pasta, vinegar, mustard; season.
- Dice onion. Sear livers in olive oil; remove. Sauté onions in same pan, deglaze with balsamic, add juice/stock; reduce. Season.
- Slice livers; arrange over salad. Drizzle sauce. Toss reserved arugula with nut oil; garnish plates.
Chef Hubert's creations
