Name: Rump of veal with leeks, girolles and truffle oil juice
Yield: Serves 4
Ingredients: sunflower oil; 12 small leeks, about 1 cm in diameter and trimmed to 13 cm lengths; coarse sea salt to finish; 2 tablespoons finely chopped mixed fresh chervil and chives; 1 tablespoon truffle oil; 1 joint rump of veal, seam boned (700-900 g); salt and freshly ground black pepper; 75 g fresh chanterelles (girolles), cleaned and broken up if large; olive oil; 50 g shallots, peeled and chopped

Preparation info

Serves
4

Difficulty
Medium

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.

Ingredients

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

Main course
Gluten-free
Winter

Method

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

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Rump of veal with leeks, girolles and truffle oil juice

Ingredients

Method

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