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Grilled veal fillet with carrot purée & lemon gel

Best enjoyed with Belle Epoque Brut
Belle Epoque Brut
Main Course
45 min

A dish built on contrast and balance: the delicate flavour of grilled veal is complemented by the smoothness of carrot purée and the freshness of lemon gel. Belle Epoque Brut adds a vibrant touch, enhancing the dish with its floral character and subtle freshness while allowing each ingredient to shine.

Ingredients (Serves 4)
Veal
500g veal fillet
1 bunch fresh savoury
Butter
Sunflower oil
Garlic cloves
Salt and pepper
Carrot purée
1kg carrots
1L orange juice
100g butter
100g single cream
Lemon Gel
Juice and zest of 4 lemons
3g agar-agar
2 tbsp sugar
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Grilled veal fillet with carrot purée & lemon gel
1
Prepare the lemon gel
  • Zest the 4 lemons and set the zest aside. Pour the juice of 3 lemons into a saucepan (reserve the remaining juice).
  • Add the sugar and bring to a gentle simmer, then whisk in the agar-agar. Bring to the boil and whisk vigorously for 30 seconds.
  • Chill for 3 hours until set, then blend with the reserved lemon juice and zest until smooth.
2
Make the carrot purée
  • Peel and slice the carrots.
  • Sauté them gently with the butter and a pinch of salt, then pour in the orange juice. Cook until the juice has completely reduced.
  • Stir in the cream, simmer for a few minutes, then blend until silky smooth.
  • Adjust the seasoning to taste.
3
Cook the veal
  • Cut the veal fillet into 120g steaks and season with salt.
  • Sear over a high heat, then add the butter, garlic cloves and savoury. Baste continuously for around 3 minutes per side until golden brown.
  • Remove from the heat and leave to rest for 6 minutes before slicing.
4
Plate and serve
  • Spoon the carrot purée onto each plate using a pastry ring, if desired.
  • Slice the veal in half and arrange it on top.
  • Finish with dots of lemon gel around the plate and over the veal, then scatter with freshly chopped savoury before serving.
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