Ingredients

• 110g/4oz unsalted butter
• 75g/3oz shallots
• sliced
• 10 sprigs fresh thyme
• 110g/4oz button mushrooms
• sliced
• 200ml/7fl oz dry Amontillado sherry
• 200ml/7fl oz chicken stock
• 200ml/7fl oz double cream
• salt and freshly ground black pepper
• 4 x 175g/6oz rosé veal fillets
• cut into medallions
• salt and freshly ground black pepper
• 110g/4oz butter
• 1 tbsp olive oil
• 20 garlic cloves
• peeled and blanched 3 times (place in cold water
• bring to the boil
• drain and refresh in cold water and repeat twice more)
• sprig fresh thyme
• 20 asparagus tips
• peeled and trimmed
• 150g/5oz mixed wild mushrooms (such as mousserons
• girolles
• pied blue)
• 110g/4oz wild garlic
• 110g/4oz baby spinach leaves

Directions

• For the sauce
• heat a frying pan until just hot
• add half the butter and the shallots. Cook over a low heat until soft and transparent.
• Add the thyme and mushrooms and cook until the mushrooms have softened.
• Add the sherry
• turn up the heat and simmer until the liquid is reduced in volume by half.
• Add the chicken stock and simmer until the liquid has reduced in volume by half again.
• Add the cream and simmer until the liquid has reduce in volume by half again.
• Whisk in the remaining butter
• pass through a fine sieve into a clean pan and season
• to taste
• with salt and freshly ground black pepper. Keep warm.
• For the veal
• season the veal medallions with salt and freshly ground black pepper.
• Heat a frying pan until hot and add a third of the butter and all of the olive oil. Add the veal and fry gently for 2-3 minutes
• without turning
• until golden-brown on one side.
• Turn the veal over
• add the garlic and thyme and fry for 2-3 minutes or until the veal is golden-brown on both sides and the garlic is golden in colour and soft.
• Remove the veal and garlic from the pan and leave to rest in a warm place.
• Spoon off any excess fat from the cooking juices in the pan and add a splash of water to the pan to deglaze
• scraping off any brown bits stuck to the bottom of the pan.
• Add this liquid to the sherry sauce. Reheat the sauce
• whisking all the time
• until the cooking juices have been incorporated. Keep warm.
• Bring a shallow pan of water to the boil
• add another third of the butter and the asparagus. Cook gently for 2-3 minutes
• until just tender
• and drain
• Heat a separate frying pan until hot
• add the remaining butter
• the mushrooms
• wild garlic and spinach leaves and sauté for 2-3 minutes
• or until the mushrooms are cooked and the leaves wilted. Season
• to taste
• with salt and freshly ground black pepper.
• To serve
• spoon two-thirds of the mushroom mixture into the centre of a large warm serving platter. Top with the veal medallions and the remaining mushroom mixture. Place the asparagus to one side and spoon over the sauce.