INGREDIENTS
(serves four)
600g veal loin, centre piece, trimmed
For hay stock: (makes enough for over 4 covers)
150g of organic hay
3 litres of cold water
50g sea salt
Duo of beans with morel mushrooms:
200g green beans
200g fava beans
30g butter
10g garlic, chopped
2 white leeks, diced
160g morel mushrooms
Sea salt and black pepper
For truffled potato:
1k white potatoes - peeled, cut into large cubes
300ml double cream
200g butter
200ml olive oil
1tbs white truffle oil
For the Madeira jus:
1 shallot, finely diced
4tbs olive oil
2 sprigs thyme
100ml Madeira
200ml veal stock
55g butter
METHOD
Add the hay to the cold water in a stock pot. Bring to the boil, add salt and remove from heat. Let hay infuse for 30 minutes. Strain and reserve.
Bring stock to boil, reduce heat to 75°C and poach veal for 25 mins. Then poach for further 15 mins at 60°C.
For the duo of beans: blanch beans, then refresh in iced water. Drain and reserve. Melt butter in a sauté pan, add garlic and cook till just tender taking care not to burn. Add leeks and morels and cook till just tender. Add beans and heat through. Season to taste.
Truffled potato: Cook potatoes until very tender (approx 20 minutes). Drain. Return potatoes to pot. Stir over medium heat until excess moisture evaporates (approx one minute). Remove from heat. Add cream, butter, olive oil and truffle oil. Mash until smooth. Season.
For the jus: Gently cook shallot in olive oil with thyme until soft. Deglaze the pan with Madeira and cook steadily until reduced by half. Add the veal stock and reduce to a good sauce consistency.
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