Rôti-de-veau-de-la-Pentecôte-aux-morilles Chef Morel

Pentecost roast veal with morels

 Ingredients for 4 persons :

  • 50 gr dried morels
  • a roast veal of at least 600g taken out of the fridge 30 minutes before cooking
  • 1 shallot
  • 3cl of dry white wine
  • 15 cl of 30% semi-thick or liquid cream
  • 1 shallot
  • a little parsley
  • salt and pepper and butter

Recipe :

1. In a container, rehydrate your morels in lukewarm water for 1h30-2h00, drain them delicately, keeping the rehydration juice and gently rinse them of any impurities.

2. In a pan over medium heat, melt 2 knobs of butter, add the chopped shallot and brown your morels for a good 5 minutes, then add about 10 cl of the rehydration juice previously filtered or take only the juice from the surface of the container, simmer until the juice is completely absorbed, add salt and pepper to your liking, turn off the heat and set aside.

3.In a pan over high heat, melt 3 large knobs of butter and brown your previously salted roast on all sides for 2 to 3 minutes. Reduce the heat to medium and sear your roast for about 8 minutes, check that your roast is slightly rare in the end.

4. Meanwhile, add the cream and white wine to your morels and simmer for 3 minutes over medium heat, mixing everything well, then lightly sprinkle with a little chopped fresh parsley.

5. Your roast is cooked, arrange it in slices on your plates and cover it lightly with morel sauce, placing morels on the side, accompany everything with potatoes, mashed potatoes, gratin, fragrant rice or pan-fried vegetables, anything is possible, don't hesitate to add your personal touches to this recipe.

6. We recommend an aromatic dry white wine with this dish, such as a Côte du Jura in Chardonnay.

Enjoy your food !

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