Name: Veal Loin and Stuffed Rump
Yield: Serves 4
Ingredients: Olive oil; 16 girolle or chanterelle Mushrooms; 2 tbsp porcini oil; black truffle, sliced; 50 g chestnut mushroom, duxelle; 50 g hazelnut oil; 50 g olive oil; drop truffle oil; 50 g cream; 100 g cep oil; 15 g cognac; 100 g mince veal trimmings; Oil for searing; 4 sage leaves, finely chopped; Micro celery leaves; 4 × 70 g veal loin tournedos; ½ egg; 300 g chicken stock; 4 × 100 g veal rump escalope, flattened

Preparation info

Serves
4

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

4 × 70 g veal loin tournedos
4 × 100 g veal rump escalope, flattened
Oil

Method

Loins and Stuffed Rumps

Mix all the stuffing ingredients together and leave to marinade for one hour.
Wrap the stuffing in the 4 flattened rump veal escalopes, and roll tightly in cling film. Prepare to sous vide them by placing into a vacuum pouch, with a little porcini oil, and set aside.
Prepare t

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Ingredients

Method

Loins and Stuffed Rumps

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