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A fall feast

This rich veal dish fits the season
From the chef | Search restaurants | Archives

November 8th, 2006 issue

Hearty meats and sauces are perfect for this time of year.

By Marek Purkhart

Fall and winter are the prime seasons for rich, hearty dishes. So, this time of year, I always think of flavorful meats and beautiful sauces.

Beginning cooks may shy away from ingredients like veal, risotto and foie gras. But if you read a little about their preparation and pay attention when creating this dish, you will impress guests time after time.

Feel free to try my version at Mlýnec after making it at home, and we can compare notes.

Marek Purkart is chef at Mlýnec, located at Novotného lávka 9, Prague 1–Old Town. Tel. 221 082 208.

Veal Filet Mignon with Foie Gras and Risotto
Ingredients Preparation Risotto
720 grams (1 pound, nine ounces) veal tenderloin
80 grams foie gras
Salt and pepper
4 grams pickled green pepper
80 grams butter
4 grams demi-glace
20 grams Cognac
600 grams Arborio rice
600 grams chicken bouillon
0.5 gram saffron
80 grams Parmesan cheese
160 grams butter
120 grams asparagus
30 grams spinach
60 grams rucola (arugula)
40 grams shallots
10 milliliters (0.3 fluid ounces) white wine 		Meat
Clean and slice veal, add salt and pepper, then roast with a little oil until done to your taste.
Slice foie gras and add to veal toward end of roasting process.

Sauce
Prepare pickled green pepper in hot pan with some
butter.
Pour in Cognac and set afire, after the fire wears off add demi-glace, mull and allow to cool slightly.
Mix the rest of the butter with the sauce and add salt. 		Chop shallots
finely and prepare in pan with butter and Arborio rice.
Pour in white wine, bring to a boil, then gradually add chicken stock and cook slowly on moderate heat until almost al dente.
Add saffron and again pour in chicken stock to prevent from burning.
Broil chopped asparagus in butter; add risotto, butter and Parmesan and stir well.
Finally, add spinach leaves, rucola, salt and white pepper.


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