Roasted veal fillets with Porto sauce

For the veal fillets:

• Fillet the veal using the tail of the sirloin.

For the garnish:

• Parboil carrot, potato and courgette, then cook them ‘English style’.
• Parboil the mushrooms and cook on the griddle.
• Cut the green beans into diamond shapes and cook them the’ English way’.

For the sauce:

• Make a brown stock and reduce so it thickens
• Chop the shallot into brunoise and sauté in the butter without it browning.
• Add the Oporto wine and let reduce, then add a little brown stock. Boil.
• Thicken with corn flour and add salt if required.
• Add some cubes of butter and dissolve off the heat.

HOW TO SERVE

• Parboil the vegetables and mushrooms with a little butter.
• Add salt and pepper and lightly flour the fillets and then brown on both sides in a frying pan with a little oil.
• Pour the sauce over the meat in the pan and then bring to the boil for a minute so it doesn’t overcook.
• Plate up the vegetables.
• Plate up the meat and pour the sauce over it a decorative way.