Rump of veal with leeks, girolles and truffle oil juice

Preparation info
  • Serves


    • Difficulty


Appears in
The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

  • About

This is one of the few ways I use truffle oil. It has such a strong, powerful flavour that it can easily take over a dish. Ask your butcher to bone the veal for you — seam boning takes all the meaty muscles individually from the bone so you have nice pieces of meat to cook.


  • 1 joint rump of veal, seam boned (700-900 g)
  • sunflower oil
  • 12 small leeks, about<


Preheat the oven to 220°C/gas mark 7.

Season the pieces of veal. Heat a film of sunflower oil in a heavy-based pan (ideally one that can go into the oven). Add the pieces of veal and sear on all sides until browned. Transfer to the oven and