Rosé Veal Heart with Red Berries and Chanterelles

Ingredients

• 1 Veal heart (trimmed and cleaned; part used for roasting and part for brunoise)
• 3 Potatoes (for mille-feuille, thinly sliced)
• 200 g Chanterelles (Girolles) (cleaned)
• 1 Yellow bell pepper (for the curry sauce)
• 100 g Red berries (dehydrated into powder and fresh for garnish)
• 100 ml Meat jus (prepared veal or beef stock reduction)
• 50 g Butter (for sautéing mushrooms and potato mille-feuille)
• Voatsiperifery pepper (for seasoning the heart brunoise)
• 1 tsp Curry powder (for the yellow pepper sauce)
• Lemon thyme flowers (for garnish)

Steps

1. 1

   Dehydrate the red berries (raspberries, strawberries, or currants) at a low temperature in an oven or dehydrator until completely dry, then grind into a fine powder.

2. 2

   Prepare the potato mille-feuille by thinly slicing potatoes, layering them with melted butter and salt in a baking dish, pressing them down, and baking until tender. Once cooled, cut into neat rectangular blocks and sear in a pan until crispy on the outside.

3. 3

   Prepare the yellow pepper curry by roasting or sautéing yellow peppers until soft, blending them with a touch of cream or stock and curry powder, then straining through a fine-mesh sieve to create a smooth sauce.

4. 4

   Prepare the heart brunoise by finely dicing a portion of the veal heart and confitting it slowly in fat or a seasoned liquid with Voatsiperifery pepper until tender.

5. 5

   Clean the girolles (chanterelles) and sauté them in a hot pan with butter until golden and tender. Season with salt.

6. 6

   Season the main portion of the veal heart and sear it in a hot pan, cooking it until it reaches a 'rosé' (medium-rare) internal temperature. Let it rest before slicing.

7. 7

   Warm the meat jus until it reaches a syrupy consistency.

8. 8

   Plate the dish by placing the potato mille-feuille and sliced veal heart. Add the girolles and the heart brunoise. Dot the plate with the yellow pepper curry and meat jus. Finish by dusting with red berry powder and garnishing with fresh red berries and lemon thyme flowers.

Notes

The 'rosé' cooking for veal heart is essential to maintain its tenderness; overcooking will make it rubbery. Voatsiperifery is a wild pepper from Madagascar that adds a unique woody and floral aroma.

Nutrition per serving

• Gastronomy
• Fine Dining
• Veal
• Offal
• French Cuisine
• Main Course