Difficulty: Intermediate (3/5)
Trim the veal loin, tie it securely, and set aside. For the braising stock, roughly dice the celeriac, leek, 1 carrot, blanched and seeded tomatoes, garlic cloves, and basil. Sweat the vegetables in butter, then add the bouquet garni, tomato coulis, and veal jus. Simmer covered for 30 minutes.
Brown the veal in butter and olive oil, transfer to a casserole dish, pour over the braising stock, cover, and cook in a 150°C oven for 30 minutes.
Meanwhile, peel and julienne the remaining carrots; cook in boiling salted water, then cool. Blanch the remaining baby onions and celery, then sauté in butter. Dice the artichoke hearts and sauté in olive oil. Combine all vegetables with cooked broad beans, snow peas, and diced country ham. Season, add melted butter, and cover with cling film to keep warm.
Strain the braising stock, enrich with chicken broth and fresh cream, and adjust seasoning. Untie the veal, slice into medallions (grenadines), and arrange on warm plates surrounded by the vegetable medley. Spoon the sauce over top.
A signature creation by Chef Hubert
