- 30gr. Butter
- 30gr. Flour150ml Heavy cream
- 500ml veal stockPort wine Jus:
- 5kg Veal bones
- 4 Medium sized carrots (peeled and large diced)
- 10 medium onions
- Half a celeriac
- 2 medium sized leeks
- 5 cloves of garlic
- Three table spoons tomato puree
- 150ml Madera
- 150ml Marsala
- 300ml Port wine
For Veal Veloute
-In a heavy bottom pot, melt butter and stir in the flour to build a “Roux” for thickening the sauce.
– When all of the butter is incorporated into the flour slowly add the veal stock, stirring constantly, and gently simmer.
– Finish the veloute with the heavy cream.
Potato Peach Ragout
-Peel 4 potatoes and cut into medium dices. Blanch potatoes in boillion (chicken or vegetable) and a little tumeric (for colour). Set aside to cool
-Cut 2 raw peaches into similar sized pieces.
– Heat potatoes in the veal veloute (note the change in colour) and at the last second before serving stir in the peaches.
Port Wine Jus
– Roast the bones in a heavy bottomed stock pot until well caramelized (browned) on all sides, add the vegetables and three good spoons of tomatoe puree.
– Further roast carful not to burn.
– Deglaze the pan 3 to 4 time with red wine, allowing each time the liquid to reduce to almost nothing.
(this will give the final jus a nice shine)
-Cover the bones with cold water and simmer for at least 6 hours. Longer as desired.
– Strain jus and return to heat, reducing until desired consistency, the add the Marsala, Madera, and Port wine, then reduce again to sauce consistency.
-Marinade with olive oil, thyme, and rosemary for at least 8 hours in the fridge.
Pan sear on all sides, then roast in the oven at 180c to 200c, to the desired doneness.
-Slice and present atop the potato peach ragout.
-Green beans should first of all be blanched and shocked in ice water prior to sautéing in butted and diced shallots. For final plating drizzle jus around the outside of the plate, sprinkle red peppercorns, and top with a full sprig of chervil.