Bay Boletes with Veal and Sage is a modern British recipe (based on a French original) for a classic dish of veal slices topped with fried bay boletes and sage that's finished in the oven. The full recipe is presented here and I hope you enjoy this classic British version of: Bay Boletes with Veal and Sage.
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Ingredients:
100g Bay Boletes
Butter
Olive Oil
4 Sage leaves, shredded
Stock (Chicken; mushroom or Vegetable)
freshly-ground Black Pepper, to taste
Mustard
Crème Fraîche
200g of excellent organic rosé Veal Ribeye warmed to room temperature
Method:
Pre-heat your oven to 50°C.
Place a heavy-based frying pan over medium heat. Add about 2 tbsp oil and 2 tbsp butter. Once the butter is foaming add the meat and fry, turning, until nicely browned all over. Transfer the meat to a roasting tin, cover with foil then place in your pre-heated oven.
Cover the meat with foil then transfer to your pre-heated oven (leave the pan on the hob).
In them meantime, remove the dry stems from the mushrooms then wipe the caps clean with a cloth. Select the prettiest half of the mushrooms and set aside then chop the remainder. Take the reserved mushrooms and slice them.
Add some extra butter and oil to the pan and fry the chopped mushrooms then stir in the shredded sage. When fried to your liking, transfer to the pan with the meat, re-cover and return to the oven.
Start by frying the halves in the pan. When ready transfer to the oven. Add some butter and oil to the pan and fry the chopped mushrooms. Add chopped sage leaves and allow to simmer. Use mustard, stock and crème fraîche to make the sauce. Leave on low heat for 5 minutes or so. Add more stock if so required. Add some extra sage and black pepper. Add the meat juices to the sauce. Slice the meat, plate up with sauce, meat and sliced bay bolete.
