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JUDGING WINES IN CONJUCTION WITH APPROPRIATE FOOD

The Fuller Bodied Dry White Wines
were judged with Veal Fillet with White Bean, Pea, Mushroom and Broad Bean Ragout

 

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As presented by Celebrity Chef MICHAEL MANNERS

6 serves.

INGREDIENTS:

1.2kg Veal fillet
Cannelini or great northern beans
Dutch carrots
Peas
Broad beans
Mushrooms
Garlic
Butter
Chicken or veal stock
Parsley, bay, salt, pepper

METHOD:

  1. Soak the beans, in plenty of cold water overnight, or use canned.
  2. 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).
  3. Trim the veal fillets, lightly pepper and oil them, wrap well and put aside until needed.
  4. 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.
  5. When the beans are cooked, remove the bay and thyme, add the vegetables, salt and reserve.
  6. Cook the veal fillet to medium rare (60C internal temperature) allow to rest for at least 10 minutes. 

TO SERVE:

  1. 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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