Recipes

Roast Spiced Fillet of Veal, Provencal Vegetables, Madeira Sauce

TV chef Brian Turner of BBC ‘Ready Steady Cook’ fame will be winging his way to ‘Destination Delicious’ for a special guest appearance at Derry City and Strabane District Council’s award-winning LegenDerry Food Festival which will have the banks of the Foyle sizzling.

Brian is due to be at the LegenDerry Food Festival on Saturday 18th March and will do a rolling demo starting at 2pm and running until 4pm.

Difficulty medium
Preparation Time 10
Cooking Time 30
Servings 4
Main Ingredients
  • 1 x 800gr centre cut Broughgammon Veal fillet
  • 2tbsp fennel seeds
  • 1tbsp black peppercorns
  • 1tbsp sea salt
  • 1tsp garlic powder
  • ½ tsp ground cumin
  • 1tsp smoked paprika
  • 2tbsp Broighter Gold Rapeseed oil
  • 2tbsp finely diced courgette (Vegetables from Whiteoaks)
  • 2tbsp finely diced carrot
  • 2tbsp finely diced shallot
  • 2tbsp finely diced red pepper
  • 1tbsp chopped parsley
  • 1tbsp finely chopped garlic
  • Salt & pepper
  • 1 chopped shallot
  • 4tbsp Madeira
  • 1tbsp Armagh dry Cider
  • 300ml Carols Stock Market chicken stock
  • 100gr Donnybrewer cold butter

Main Instructions
  1. Heat the fennel seeds for 2 minutes and put into a mortar with the peppercorns, salt and with a pestle grind them quite fine
  2. Add garlic powder, cumin and paprika and mix well
  3. Meanwhile heat 1tbsp Broighter Gold Rapeseed oil then colour and sear the outside of the Broughgammon veal
  4. Allow to cool then sprinkle with the rub
  5. Put in a roasting tray and roast 180 c until cooked pink, take out and rest
  6. Meanwhile heat 1tbsp Broighter Gold Rapeseed oil and gently cook the finely diced vegetables to keep colour and crispness, season and put to drain
  7. Meanwhile heat 1oz Donnybrewer butter and gently cook the chopped shallots
  8. Add Madeira and reduce by half, then add the Armagh dry Cider
  9. Add Carols Stock Market chicken stock and reduce
  10. Beat in the cold Donnybrewer butter and season
  11. Cut a medallion of veal, spoon a little sauce around and a little vegetable over to serve
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