Posts Tagged ‘Port Jus’

Veal with morrelsVeal is meat for a very special occasion given its expense.   In this lesson we paired the veal with an equally expensive morel mushroom crust.   The morel crust couldn’t be simpler, the veal is seasoned and rolled in ground morels, nothing more, but the result is superb!   The flavors of the rich and earthy mushrooms bring sophistication and elegance for such an easy preparation.

The main challenge is ensuring you brown the crusted veal at a low temperature in the sauté pan to ensure you do not to burn the mushroom crust.  Also critical is ensuring the internal temperature is not above 55 C when served or the veal will be dry and overdone.

This is gorgeous recipe and will be gracing my New Year’s table this year.  So simple yet absolutely scrumptious!  Served with a puree of potato and caramelized apple, which complements the veal perfectly.

Pair with Bordeaux or bold Burgundy and raise a glass to the New Year and the good life!


1 Veal Tenderloin 500 to 600 g

20 g dried morel mushrooms

20 g fresh or reconstituted morel mushrooms

Salt and pepper

20 g peanut or canola oil

20 g butter

1 garlic clove, smashed with skin on

2 sprigs of fresh thyme

Port Jus

Carrot 50 g, diced mirepoix

Onion 50 g, diced mirepoix

Celery 50 g, diced mirepoix

1 bouquet garni (bay leaf, peppercorns, parsley stem wrapped in green leek leaves)

1 Garlic clove, smashed with skin on

50 ml Ruby port

250 g veal stock


250 g potatoes, peeled and diced large

70 g butter

100 ml cream

1 Royal Gala or sweet red apple, peeled and cut brunoise or small dice



  1. Preheat the oven to 180 C.
  2. Place the dried morel mushrooms in a blender or food processor.  Pulse until they are a powder.
  3. Trim the veal removing the connective tissue and fat; reserve trimmings for the sauce.
  4. Tie the veal with kitchen twine at portion size intervals.
  5. Season with salt and pepper.
  6. Place the morel powder on a piece of parchment paper.  Roll the prepared veal tenderloin in the mushrooms.
  7. Heat the oil on medium heat; add the butter.
  8. When the butter is melted, add the veal to the pan and gently color on all sides.
  9. Place the garlic and thyme in the pan and put into the oven.  The veal will take approximately 12 to 17 minutes to reach an internal temperature of 52 C depending on the weight of the meat.
  10. At the 8-minute point, baste the veal with the pan juices.  Return to the oven.
  11. At 12 minutes test the internal temperature.  If it has reached 52 to 53 C remove from the oven.
  12. Place the veal on a wire rack set over a baking tray and cover with aluminum.  Rest the meat for 7 to 10 minutes before carving.  The temperature will rise as it rests.  If you like, test the temperature again to ensure it has reached 55 C before carving.
  13. Sauté the fresh morels in a little butter until warm for a garnish.
  14. Cut the veal into portion size pieces and remove the twine.

Port Jus

  1. Heat oil on med high heat.
  2. Add trimmings and brown well.
  3. Remove the trimmings from the pan into a sieve to drain off fat.  Clean the oil from the pan with a paper towel and return to the heat.
  4. Add the vegetables to the pan and cook for one minute.  Cover and take off the heat for 3 minutes.  The moisture from the vegetables will release the brown bits from the bottom of the pan
  5. Return to heat, remove the cover and stir to loosen the brown bits from the trimmings from the bottom of the pan.
  6. After a couple minutes deglaze with ruby port.
  7. When wine has evaporated return the trimmings to the pan.
  8. Add the veal stock and lower heat.
  9. Cook the sauce for 15 minutes or until the liquid is reduced by 1/3.
  10. Strain the jus from the vegetables and trimmings into a saucepan.  Discard vegetables and trimmings.
  11. Return the jus to the heat and continue to reduce while you cook the veal.

Potato and Apple Puree

  1. Cook the potatoes in salted boiling water.
  2. Warm the cream on low heat.
  3. Drain the water and leave the potatoes to dry out for a few minutes in the sieve.
  4. Mill the potatoes through a food mill, ricer or tamis/drum sieve into a bowl containing 50 g of the butter.  Stir to combine with the butter.
  5. Incorporate the cream gradually, and then season with salt and pepper.
  6. Keep warm over a bain marie.
  7. Melt the remaining butter in a sauté pan.
  8. Add the apple pieces and cook until apples are soft and caramelized.
  9. Add the apples to the potato puree and continue to keep warm on the bain marie.

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