Recipe: Veal Onglet in Grey Chanterelle Cream

Name: Veal Onglet in Grey Chanterelle Cream
Prep time: 25 min
Cook time: 20 min
Total time: 105 min
Yield: 4 servings
Ingredients: 2 veal onglets of approximately 200 g (7 oz) each, prepared and trimmed; 150 g (5.25 oz) of grey chanterelles, sorted (watch out for pine needles and leaves); 25 cl (1.1 cups) of liquid cream 30%; 100 g (3.5 oz) of dried Chinese noodles; 1 peeled carrot, cut into small brunoise; 5 cl (1.7 fl oz) of sweet white wine; 1 shallot, minced; one Kub stock cube (or real beef stock if you have it); soy sauce; 30 g (1.1 oz) of butter; fine salt and freshly ground pepper

By chef patrick Asfaux 4.2/5 (11 reviews) · 🍳 20 made it

Prep 25 min

Cook 20 min

Rest 1h

Total 1h45

Servings 4 serv.

Ingredients for 4 servings

Adjust for

servings

2 veal onglets of approximately 200 g (7 oz) each, prepared and trimmed
150 g (5.25 oz) of grey chanterelles, sorted (watch out for pine needles and leaves)
25 cl (1.1 cups) of liquid cream 30%
100 g (3.5 oz) of dried Chinese noodles
1 peeled carrot, cut into small brunoise
5 cl (1.7 fl oz) of sweet white wine
1 shallot, minced
one Kub stock cube (or real beef stock if you have it)
soy sauce
30 g (1.1 oz) of butter
fine salt and freshly ground pepper

Step-by-step directions

1 In a sauté pan, add your butter and when it turns brown (noisette), place your 2 onglets, salt and pepper, cook 2 minutes on each side then add the minced shallot, carrot dice, cream and sweet wine, season again slightly and cook for two minutes then transfer your meat to a small plate which you will cover.

2 Then in this cream, add your chanterelles, cook gently for five minutes covered then stop and let rest.

3 Meanwhile, bring 1 liter (1.1 qt) of stock (cube or other) to boil then add your noodles as soon as it boils, stop the cooking while keeping it covered.

4 Then, put your onglets and the released juices back into the chanterelle cream and bring to a boil.

5 Lift the lid from your noodles, drain them quickly while adding a few drops of soy sauce.
Plate on beautiful hot dishes a nice bundle of noodles in the center, the sliced onglets around napped with the chanterelle cream.