Veal Cutlet with Spinach, Porcini Mushrooms and Port Jus

Feeds 1 - 2 people
Prep time 15m
Cook time 20m

Description

Veal is a seasonal meat that is usually only available from March to October but is well worth the wait to enjoy it at its peak. This is Dutch Milk-fed veal which is pale or creamy pink in colour. The calves are raised on a milk formula diet rather than grain or grass which gives them a subtler flavour and velvety texture. The veal cutlet is an excellent option and is big enough to feed two people as a starter or one as a large main. It is best served with seasonal vegetables and a sauce or rich jus. For cooking, we like to sear and finish in the oven – treat as you would a steak to keep it juicy and moist inside. Try out our veal recipe to enjoy this fantastic cut of Dutch Milk-fed veal. This is a great autumnal recipe to pull as the weather gets cooler and you are craving hearty, comforting dishes.

Ingredients

300ml Veal Stock
100ml Port
A few sprigs Thyme
100g Porcini Mushrooms
1 Shallot
1 Veal Cutlet
200g Spinach
2 cloves Garlic
50g Butter
Drizzle Olive Oil
50ml White wine

Method

Pre-heat the oven to 180 degrees.
Prepare the vegetables and set them aside to use later. Slice the shallots. Peel and finely chop garlic. Slice the Porcini mushrooms into similar sizes.
Firstly, get started on making the sauce. In one saucepan, gently heat the veal stock. In another pan, heat the 100ml port on a medium flame. Add sliced shallot, and thyme sprigs to infuse the flavours into the port, whilst the alcohol is burning off when simmering.
Let the port reduce by half, and the shallots are starting to soften. Then add the heated veal jus to the port reduction and leave to simmer whilst you prepare the meat.
Generously rub salt into the pork cutlet. Don’t be shy with the seasoning at is is a fairly large piece of meat, and will penetrate through the top layer when cooked. Heat a griddle pan on a fairly high heat. Rub the cutlet in olive oil and put onto the hot griddle.
Fry for 3-4 minutes on either side, until browned. Tip: don’t push the meat into the griddle, as this will not help the cooking process. When browned on both sides, put onto a baking tray and cook in the oven for 4-6 minutes.
Meanwhile heat a knob of butter in a frying pan and add some finely chopped garlic, ensuring that it doesn’t get too hot so that it doesn’t burn. Add the spinach leaves and a sprinkling of salt and let the spinach wilt.
In a separate frying pan, melt a generous knob of butter and also add a drizzle of olive oil (adding this means the butter shouldn't burn), and add the mushrooms, along with a few sprigs of thyme. When the mushrooms are starting to turn a golden colour, add a splash of white wine to the pan and let simmer, to bring the acidity out.
After 4-6 minutes, take the meat out of the oven and let rest for a while before carving. Add any juices from the meat to the veal jus.
To plate up, drain any liquid out of the spinach pan and spoon onto plate. Add the mushrooms to the plate and place the meat on-top of the spinach. Finish by drizzling the veal jus on top. Enjoy!

Veal Cutlet with Spinach, Porcini Mushrooms and Port Jus

Share with your friends