Roasted veal fillets with Porto sauce
Allergens:
Ingredients for 5 portions
Calculate portions
Fillet steak
0.8 kg
Butter
0.1 kg
Shallots
0.05 kg
Port wine Bandeira
0.02 l
Brown stock
0.5 l
Creamed corn
0.01 kg
Potatoes
0.15 kg
Runner beans
0.1 kg
Natural mushrooms
0.1 kg
Table salt
3.0 g
Intense olive oil
0.05 l
Elaboration
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.
Nutritional information (1 portion)
Energy
562.4
kcal
Carbohydrates
22.56
g
Proteins
35.68
g
Lipids
34.59
g
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.
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