Fillet of Veal Zurichoise


Preparation info

  • Difficulty


  • Serves


Appears in

Season to Taste

By Liam Tomlin

Published 2005

  • About


  • 10g Dried trompette des morts mushrooms
  • 2 × 320g Veal fillets
  • 4 Roesti potatoes made in a 12cm pan (basic recipe 65)
  • 40ml Vegetable oil
  • 50ml Cream
  • 200g Mixed wild mushrooms
  • 10g Shallots, deep fried
  • 5g Chives, sliced
  • 100ml Morel sauce
  • Salt
  • Freshly ground pepper


hours in advance of preparing the veal fillets: Pre-heat the oven to the lowest possible setting and place the trompette des morts mushrooms on a tray in the oven to dry. The mushrooms will take between 45 minutes to 1 hour to dry. When the mushrooms are brittle, remove from the oven, place in a food processor and blend to a powder. Pass the powder through a very fine sieve.

Trim the veal fillets of all sinew and fat. Trim both ends of the meat so that an even thickness of meat is left which will ensure even cooking later.

Place the trompette des morts mushroom powder on a tray and roll the veal fillets in it, so that they are completely covered with the powder and take on a black colour. Shake off any excess mushroom and roll the fillets tightly in several layers of cling-film. Refrigerate overnight to allow the mushroom flavour to penetrate the meat.

Pre-heat the oven to 200°C. Unwrap the veal fillets and lightly season with salt and freshly ground pepper. Heat 20ml vegetable oil in a heavy-based pan and seal the meat evenly for 4 minutes. Transfer to the oven and cook the meat for a further 4 minutes, keeping it medium-rare. Remove from the oven and allow to rest for 10 minutes before carving each fillet into 4 neat medallions. Lightly season the meat with salt and freshly ground pepper. Heat the roesti potatoes in the oven.

Over a low heat reheat the morel sauce. Whip the cream and refrigerate until ready to use. Trim and clean the mushrooms thoroughly. Heat the remaining vegetable oil and sauté the mushrooms until golden brown. Season to taste with salt and freshly ground pepper, strain into a sieve to remove any excess oil.

Place a roesti potato in the centre of a plate and place 2 medallions of veal onto it. Spoon the sautéed mushrooms around the roesti. Using 2 teaspoons make a small quenelle of the whipped cream and place on top of the veal. Sprinkle with the deep fried shallots and sliced chives and spoon the morel sauce over the mushrooms.