Serves 4
1 small shallot, 250 g chanterelle mushrooms, 100 g butter, ½ l strong beef broth, 600 g veal tenderloin, salt, ground pepper, 2 tbsp heavy cream, 1 bunch chives, juice of ½ lemon, nasturtium petals for garnish.
Preparation: about 30 minutes
Peel and finely dice the shallot. Gently clean the chanterelles with a damp cloth. In half the butter, sauté the shallots until softened, then add the mushrooms and pour in the broth. This builds a flavorful base drawing from classic French techniques.
Season the veal tenderloin with salt and pepper. Add it to the hot broth with the mushrooms, and poach gently over low heat for about 15 minutes until tender. Remove the veal and mushrooms, keeping them warm while you finish the sauce.
Reduce the broth by half over high heat for concentrated flavor. Stir in the heavy cream, then blend in the remaining butter off the heat using an immersion blender or mixer for a silky emulsion.
Rinse the chives, set aside a few sprigs for garnish, and finely chop the rest. Season the sauce to taste, add lemon juice for brightness, and fold in the chives.
Thinly slice the veal and arrange in a fan shape on each plate. Surround with mushrooms, generously spoon over the sauce, and garnish with chive sprigs and nasturtium petals for a vibrant finish.
Pair this elegant dish with green pasta and fresh new carrots for a balanced, seasonal meal.
Source: The New Kitchen for All Seasons (Chantecler)
