Veal fillet with apricots & coffee morels

Best enjoyed with Blason Rosé

Blason rosé

Main Course

ingredients (Serves 4)

For the veal :
4 veal fillets (about 120 g each)
50g plain flour
Olive oil
60g unsalted butter
4 ripe apricots
4 romaine lettuce leaves
Fine sea salt
Freshly ground white pepper

For the coffee morels :
100g dried morel mushrooms
2 shallots, finely chopped
120g unsalted butter
250ml Perrier-Jouët Grand Brut
300ml single cream
1 level tbsp ground coffee

For the glazed pearl onions :
35 pearl onions
40g unsalted butter
20g caster sugar

To finish :
Chopped chives
Ground coffee, for garnish (optional)

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Prepare the coffee morels

Soak the dried morels overnight in cold water. Drain thoroughly, trim the stems and rinse well.
Sweat the shallots in 80g butter until softened. Add the morels and deglaze with the champagne.
Pour in the cream and simmer gently for around 20 minutes. Stir in the ground coffee, season to taste and keep warm.

Glaze the pearl onions

Peel the pearl onions and place them in a saucepan with the butter, sugar and a pinch of salt.
Add enough water to come halfway up the onions. Cover with a cartouche (or baking paper) and simmer gently until the onions are tender and the liquid has evaporated, about 20 minutes.

Cook the veal and apricots

Season the veal lightly and dust with flour.
Heat a little olive oil in a frying pan and sear the veal for around 2 minutes on each side until golden. Remove and keep warm.
Wipe the pan clean, add the remaining butter and cook the apricots for a few minutes until lightly caramelised.
Warm the romaine lettuce briefly in the butter until just softened.

Plate and serve

Arrange a lettuce leaf on each warm plate. Slice each veal fillet into three pieces and place over the lettuce.
Add the glazed pearl onions and warm apricots. Spoon over the buttery cooking juices and finish with chopped chives.
Serve the coffee morels alongside and finish with freshly ground white pepper and, if desired, a light dusting of ground coffee.

The subtle bitterness of coffee reveals another expression of Blason Rosé, while the sweetness of the apricots and the earthy richness of the morels highlight the cuvée’s generous fruit, freshness and structure.

Pierre Gagnaire

Pierre Gagnaire, Perrier-Jouët Global Ambassador

Guided by intuition and an enduring respect for nature, Pierre Gagnaire is one of the world’s most influential chefs. Awarded three Michelin stars, he is renowned for a cuisine that combines technical mastery with emotion, allowing exceptional ingredients to reveal their fullest expression.

As Global Chef Ambassador for Maison Perrier-Jouët, Pierre Gagnaire creates pairings that reveal the elegance, freshness and floral character of the House’s champagnes. Inspired by the seasons and the natural world, his creations celebrate the dialogue between gastronomy, craftsmanship and champagne.

Meet Pierre Gagnaire

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Veal fillet with apricots & coffee morels

Pierre Gagnaire, Perrier-Jouët Global Ambassador

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