JUDGING WINES IN CONJUCTION WITH APPROPRIATE FOOD|
Fuller Bodied Dry White Wines
were judged with Veal Fillet with White Bean, Pea, Mushroom and Broad Bean Ragout
As presented by Celebrity Chef MICHAEL MANNERS
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1.2kg Veal fillet
Cannelini or great northern beans
Chicken or veal stock
Parsley, bay, salt, pepper
- Soak the beans, in plenty of cold
water overnight, or use canned.
- If using fresh beans, sweat 1
diced onion in oil and butter, add the soaked beans cover with a good chicken
or white veal stock, bring to the boil, then lower to a simmer adding, some
fresh thyme, garlic and a bay leaf and a little pepper. DO NOT SALT (as this
will hinder the tenderness of the beans).
- Trim the veal fillets, lightly
pepper and oil them, wrap well and put aside until needed.
- Prepare the vegetables. Dice and
saute the mushrooms, peel the carrots and lightly toss in butter until 3/4
cooked, peel peas and broad beans.
- When the beans are cooked, remove
the bay and thyme, add the vegetables, salt and reserve.
- Cook the veal fillet to medium
rare (60C internal temperature) allow to rest for at least 10 minutes.
- Serve on the beans with a little of the cooking
juices to which you have added some stock and butter to finish.
Click to review previous Chefs’ food recipes for this Category of Wines.
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