Caprice Holdings Ltd - 3-5 Rathbone Place, London 020 7307 5760
- Home
- Catering & Event Production
- Private Dining Rooms
- Sister Restaurants
- Private Members Clubs
- Special Offers
- Recipes
- Poached Williams pear with chilled rice pudding & pear crisp
- Saddle of venison with mashed beetroot and elderberries
- Roast Grouse with Bread Sauce
- Diplomatico Rum & Cru Virunga Chocolate Pudding Souffle
- The Ivy's Fragrant Chicken Salad with Coconut, Lime and Chilli
- The Ivy's Dressed Dorset Crab with Celeriac Remoulade
- The Ivy's Roasted Rose Veal with Girolles, Samphire and Madeira Olive Oil Sauce
- The Ivy's Heritage Beetroot Salad with Goat's Cheese
- The Ivy's Pavlova with Mixed Summer Berries
- Le Caprice's Risotto Nero
- Daphne's Grilled Squid with Caponata and Rocket
- Directors
- Partners
- Vendors / Suppliers
The Ivy's Roasted Rose Veal with Girolles, Samphire and Madeira Olive Oil Sauce
Serves 1
200g rump of rose veal, fully trimmed
30g girolles, trimmed and washed
15g samphire, blanched
30ml olive oil
25g butter
1 tbsp thyme and sage rub (finely chopped herbs, rubbed with salt to form a paste)
Salt & pepper
Freshly picked herbs like parsley
For the sauce
30ml Madeira
20ml extra virgin olive oil
Season the veal with the thyme and sage rub. In a very hot preheated frying pan, place the veal and seal until it is golden brown all over and continue to season with salt and pepper while the rump is cooking. Remove from the heat and put on an oven tray and roast in a hot oven for 5-7 minutes. Remove from the oven and leave to rest on a cooling rack. To make the sauce, in the empty pan add the Madeira and return to the heat and reduce until a syrup consistency is achieved. Whisk in the extra virgin olive oil and leave to one side.
In a sauté pan, gently melt half the butter and add the girolles. Sauté until cooked and then add the samphire. Deglaze the pan with a little water and add the remaining butter. Put to one side.
Slice the veal and place onto a warm plate. Toss the girolles and samphire together and arrange over the veal. Finish with the sauce and some freshly picked herbs.
