Here is delicious and easy recipe for guests. It can be done over two days, and just cook it just before the guests arrive. The salad sauce can be made the day before and well as preparing the fillet the day before. On the day the guests come, clean the potatoes and vegetable in the morning. When warming the salad sauce, be careful, it must not boil and set the meat in the oven. It takes just minutes to make the vegetables.
Fillet of Veal with Leek and Shrimps in Salad Sauce
1.2 kilo/2½ lbs. veal fillet in on piece, trimmed
2 oz./60 grams butter
1 large leek, trimmed, split and washed thoroughly to remove grit, and sliced
1 lb./455 grams shelled shrimps
salt and pepper
4 fl. oz./½ cup white wine vinegar
4 fl. oz./½ cup white wine
2½ pints/3 cups unsalted veal or chicken stock
8 fl. oz./1 cup heavy cream
2 large Bibb lettuces, cored and washed
3 oz./90 grams sour cream
1 tbso, Dijon mustard
salt and pepper
Preheat oven to 400°F/200°C.
To make veal fillet, brown butter and sear meat until it is sligthly browned on all sides. Remove from heat and let cool.
Blanch leeks rings 60 seconds in boiling water. Cook the leeks rings together with the shrimps in the same butter as the fillet – about 1-2 minutes. Season with salt and pepper. With a sharp knife, cut a slit along the side of the leeks rings to make a pocket in the centre. Stuff meat with leek rings and shrimps and secure stuffing by wrapping string around the meat*.
Place meat in a shallow oven pan and roast the meat 20-30 minutes depending on its thickness. Remove meat from the oven and wrap it in foil. Let it rest 10-15 minutes before cutting the meat into thick slices.
To make salad sauce, reduce vinegar over high heat to half. Add wine and reduce this mixture to 1 tbsp. Be careful, it doesn’t until the mixture is gone. Pour in stock and cook until it is reduced to about 12 oz./1½ cups. Add cream. Blanch one of the lettuces in a blender or food processor with a little of the sauce, add the sour cream and run blender/food processor 2-3 minutes. Add this mixture to the rest of the sauce together with mustard. Season with salt and pepper.
Warm the sauce very carefully, it must not boil.
Suggested accompaniments: Cooked porre and carrots, new baby potatoes.
*Loop the free end of a ball of string round the end of the meat and tie a knot. Without cutting the string, make successive loops at 1½ Inch/3 cm intervals along the meat; tighten each loop by pulling the string as you go. Secure by bringing the string under the entire length of the joint and knotting the free end.