Roasted veal fillets with Porto sauce

120 min
Type of dish: Meats
Temperature: Hot
Cuisine type: French cuisine
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Chalota 0.05 kg
Port wine Bandeira 0.02 l
Brown stock 0.5 l
Creamed corn 0.01 kg
Zanahoria 0.15 kg
Calabacín 0.15 kg
Patatas 0.15 kg
Vainas 0.1 kg
Champiñón 0.1 kg
Sal 3.0 g
Cebolla 0.05 kg
Zanahoria 0.025 kg
Green leek 0.3 ud
Huesos 0.15 kg
Vino tinto 0.025 l
Agua 0.5 l

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.


  • 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.
Nutritional information (1 portion)
Fiber 6.47 g
Saturates 14.01 g
Monounsaturated fatty acids 14.41 g
Polyunsaturated fatty acids 2.17 g
Cholesterol 153.25 mg
Calcium 131.03 mg
Iron 6.54 mg
Zinc 5.69 mg
Vitamin A 670.12 ug
Vitamin C 42.77 g
Folic acid 132.03 ug
Salt (Sodium) 433.84 mg
Sugars 13.61 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.