Grilled Topside of Veal with Artichoke and Truffle Purée on a Potato and Spinach Tortilla

Ed Baines combines plainly cooked veal with a myriad of mouthwatering flavours in this beautifully presented dinner party dish
By Ed Baines
Grilled Topside of Veal with Artichoke and Truffle Purée on a Potato and Spinach Tortilla
  • Rating:
  • Serves: 1
  • Cook Time: 45 minutes
  • Prep Time: 25 minutes
  • Effort: medium

Ingredients

main

  • 200 g veal topside
  • 55 g butter, melted
  • salt
  • 4 sage leaves, to garnish

To serve:

  • 2 tbsp mixed chopped olives
  • sun-dried tomatoes
  • cherry tomatoes

For the Potato and Spinach Tortilla

  • 2 Desirée potatoes, unpeeled
  • black pepper
  • 150 g spinach, rinsed
  • 1 shallot, finely chopped
  • 1 clove garlic, finely chopped
  • 1/2 tbsp olive oil
  • 1 egg
  • 3 tbsp double cream
  • pinch of nutmeg
  • 25 g butter

For the Artichoke and Truffle Purée:

  • 4 jerusalem artichokes, thickly sliced
  • 3 tbsp single cream
  • truffle oil
  • pinch of nutmeg
  • pinch of finely chopped parsley

For the Marsala Jus:

  • 2 tbsp marsala
  • 1 shallot, chopped
  • 300 ml veal stock

Method

1. Preheat the oven to 180C/gas 4.

2. To make the tortilla, place the potatoes in a saucepan of lightly salted boiling water and cook for 15 minutes.

3. Meanwhile, place the spinach in a separate saucepan with just the water clinging to its leaves. Cook over a low heat for 2-3 minutes, or until wilted. Set aside to cool, then squeeze out any excess moisture and place in a mixing bowl.

4. Place the shallot and garlic in a small frying pan with the olive oil and cook over a medium heat for 2-3 minutes, until softened. Add to the mixing bowl.

5. Allow the cooked potatoes to cool, then grate into the mixing bowl. Add the egg, cream, nutmeg, and a pinch each of salt and pepper. Mix well.

6. Place the butter in a very small, ovenproof frying pan and melt gently over a low heat. Add the tortilla mixture to the pan, level the top, then transfer to the preheated oven and bake for 10-15 minutes, until lightly golden.

7. Meanwhile, brush the veal with the melted butter, season lightly with salt and place in a griddle pan. Set over a medium-low heat for 6-8 minutes, turning the veal once, until lightly cooked. Transfer to a serving plate and keep warm.

8. To make the purée, cook the Jerusalem artichokes in a large, heavy-based frying pan over a medium-low heat until dry, then mash with a fork. Add the cream, bring to the boil and cook over a high heat until the liquid has reduced by half. Add a little truffle oil, to taste, then stir in the nutmeg and parsley. Spoon the purée over the veal and keep warm.

9. Place the sage leaves in a small dry frying pan and cook over a medium-low heat for 1 minute. Use the sage leaves to garnish the purée.

10. To make the Marsala jus, place the Marsala and shallot in a small saucepan, bring to the boil and cook over a high heat until reduced. Add the veal stock and continue boiling until reduced by three quarters. Transfer the liquid into a sauce boat, then pour around the edge of the serving plate.

11. Spoon the olives around the edges of the serving plate with the sun-dried and cherry tomatoes and serve.

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