Veal Sirloin, Roasted Chanterelle Mushrooms, Charred Onion, Mustard Cream, Veal Jus

Adapted by
August 2020
Yield: 4 servings


Veal Sirloin:
1 pound European veal sirloin
Black pepper
Chanterelle Mushrooms:
2 sprigs rosemary
2 sprigs sage
2 cloves garlic, sliced
1 pound chanterelle mushrooms, trimmed, washed, drained
Olive oil
Black pepper
Mustard Cream Sauce:
1 tablespoon olive oil
¼ ounce butter
1 shallot, thinly sliced
1 sprig thyme
1 bay leaf
¼ cup dry white wine or vermouth
¼ cup chicken broth
2 cups heavy cream
2 tablespoons whole grain mustard
To Assemble and Serve:
2 tablespoons extra virgin olive oil
1 small, sweet red onion, or shallot, cut into wedges
Veal jus


For the Veal Sirloin

Heat water bath of an immersion circulator to 129°F. Cut sirloin vertically into 3-inch-thick pieces; then bias cut so that each piece is approximately 4 inches long and 4 ounces. Transfer veal to vacuum bag and season with salt, pepper, sage, and thyme; seal. Cook sous vide for 45 minutes. Rest veal until ready to serve, minimum 5 minutes.

For the Chanterelle Mushrooms

Heat oven to 450°F. On a quarter-sheet tray, spread rosemary, sage, and garlic. Spread mushrooms on top. Drizzle with oil, season with salt and pepper, and roast in oven for 10 minutes, until golden. Keep warm. 

For the Mustard Cream Sauce

In a pan over low flame, heat oil and butter. Add shallots, thyme, and bay leaf. Cook until softened. Deglaze with wine. Reduce until dry. Add broth and reduce by half. Add cream and reduce by half. When sauce coats spoon, add mustard, stirring to combine. Keep warm. 

To Assemble and Serve

To a pan over medium heat, add half the oil. Char onion until tender. Remove from pan and reserve. Add remaining oil to pan, increase heat to high, and sear veal on both sides for 2 to 3 minutes. Slice veal on bias and plate with mushrooms, charred onion, and drizzles of Mustard Cream Sauce and jus.