Breast of veal with mushroom bernaise (low temperature method)

Name: Breast of veal with mushroom bernaise (low temperature method)
Cook time: 4 h 45 min
Total time: 4 h 45 min
Yield: 6
Ingredients: 1 kg Breast of veal; 7-10 Tbsp Salt; 2 TABLESPOONS Sunflower oil; 7-10 Tbsp Pepper; 10 g dried porcini; 2 Shallots; 150 ml dry white wine; 5 TABLESPOONS White wine vinegar; 1 TEASPOON Peppercorns; 1250 g Potatoes; 400 g green French beans; 500 g Brussels sprouts; 500 g Carrots; 1 TABLESPOON + 150 g butter; 7-10 Tbsp freshly grated nutmeg; 3 Egg Yolk; 1 TEASPOON Lemon juice; 6 Stem(s) Tarragon and chervil

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
285 mins

TOTAL TIME
285 mins

Ingredients

Servings: 6

1 kg Breast of veal
7-10 Tbsp Salt
2 TABLESPOONS Sunflower oil
7-10 Tbsp Pepper
10 g dried porcini
2 Shallots
150 ml dry white wine
5 TABLESPOONS White wine vinegar
1 TEASPOON Peppercorns
1250 g Potatoes
400 g green French beans
500 g Brussels sprouts
500 g Carrots
1 TABLESPOON + 150 g butter
7-10 Tbsp freshly grated nutmeg
3 Egg Yolk
1 TEASPOON Lemon juice
6 Stem(s) Tarragon and chervil

Directions

1
Wash the meat, dab dry and season with salt. Heat oil in a roasting pan. Fry meat on all sides for 5-10 minutes. Season with pepper. Cook in a preheated oven (electric cooker: 80 °C/recirculating air and gas not suitable) for approx. 4 1/2 hours.
2
Core temperature about 62 °C. (use meat thermometer) For the sauce, soak porcini mushrooms for about 30 minutes in about 100 ml warm water. Peel shallots and dice finely. Pour mushrooms into a sieve, collect soaking water.
3
Lightly squeeze and chop the mushrooms. For the reduction bring white wine, mushroom soaking water, vinegar, shallots and peppercorns to the boil and reduce by half. Peel potatoes, wash and cook in boiling salted water for about 20 minutes.
4
Wash and clean the beans and Brussels sprouts. Cook the sprouts in boiling salted water for about 15 minutes. After about 5 minutes add beans. Peel, wash and slice the carrots. Heat 1 tablespoon butter in a pot and steam carrots for about 5 minutes, turning them over.
5
Drain the Brussels sprouts and beans and add to the carrots. Season with salt, pepper and nutmeg. Melt 150 g butter. Pour reduction through a sieve. Beat the egg yolks, lemon juice and reduction over a warm water bath until foamy.
6
Slowly add the butter, stirring vigorously. Wash tarragon and chervil, shake dry, pluck leaves from the stalks and chop finely. Add herbs and mushrooms to the sauce and season with salt and pepper.
7
Arrange roast, vegetables, potatoes and sauce on a plate.