Les ingrédients – Pour 4 personnes :

  • 1 filet mignon de veau 500g. ;
  • 2 bottes de radis roses ;
  • 150g. de girolles ;
  • 4/5 belles pincées de sarriette séchée ;
  • 8cl. de crème liquide ;
  • 250g. de beurre ;
  • 1 filet d’huile d’olive douce.

La préparation :

  1. Éplucher le filet de veau. Tailler quatre grenadins et réserver au frais ;
  2. Défaire les radis de la botte, puis les laver délicatement. Les ranger côte à côte dans le creux de la main en les maintenant par la tige. Immerger les racines roses dans une eau salée en ébullition, tout en maintenant les fanes hors de cuisson pendant 2 min (en les bloquant entre le rebord de la casserole et le couvercle). Ôter le couvercle et laisser cuire le radis avec sa tige pendant 1 min supplémentaire. Rafraîchir à l’eau fraîche puis égoutter. Disposer dans une casserole et réserver ;
  3. Nettoyer les giroles. Réserver pour qu’elles soient « prêtes à sauter » ;
  4. Réaliser le beurre monté à la sarriette. En fond de casserole, verser la crème et 2 cuillères à soupe d’eau. Faire bouillir puis déposer trois noix de beurre. Fouetter de façon à lier le beurre à la crème. Ajouter alors le reste du beurre au fur et à mesure, sans s’arrêter de fouetter. Assaisonner de sel et ajouter la sarriette. Maintenir cette sauce au chaud, sans ébullition, jusqu’au moment de la servir ;
  5. Rôtir les pièces de veau à l’huile d’olive pour les saisir, puis finir la cuisson au beurre moussant sans trop la violenter. Après coloration, compter 1 min. de chaque côté puis laisser reposer 5 min. ;
  6. Verser le beurre monté à la sarriette sur le radis dans la poêle et réchauffer ainsi pendant le repos de la viande ;
  7. Sauter les girolles ;
  8. Dressage : Assembler tous les éléments en plat ou à l’assiette. Soyez généreux avec le beurre de sarriette car il sera le liant de l’assiette vers le vin.

Le vin :

Laurent, le chef de l’Oustalet accorde sa pièce de veau avec le Châteauneuf-Du-Pape de Beaucastel. Un vin équilibré, structuré, complet et élégant… Sa chair souple et soyeuse appelle celle du veau ! La sarriette, une herbe méridionale dont les saveurs se rapprochent de celles du thym, guide l’accord vers ses origines méditerranéennes. La girolle et le radis, racine potagère, ramènent l’ensemble vers l’élément de naissance : la Terre !

Bon appétit !

 

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