Roasted veal fillets with Porto sauce

120 min
Type of dish: Meats
Temperature: Hot
Cuisine type: French cuisine
Meses de temporada*: All year
Ingredients for 5 portions
Ingredients for portions/units
Fillet steak 0.8 kg
Butter 0.1 kg
Shallots 0.05 kg
Port wine Bandeira 0.02 l
Brown stock 0.5 l
Creamed corn 0.01 kg
Carrots 0.15 kg
Courgette 0.15 kg
Potatoes 0.15 kg
Runner beans 0.1 kg
Onion 0.05 kg
Carrots 0.025 kg
Green leek 0.3 ud
Bones 0.15 kg
Red wine 0.025 l
Water 0.5 l

For the veal fillets:

  • Fillet the veal using the tail of the sirloin.

For the garnish:

  • Parboil carrot, potato and courgette, then cook them ‘English style’.
  • Parboil the mushrooms and cook on the griddle.
  • Cut the green beans into diamond shapes and cook them the’ English way’.

For the sauce:

  • Make a brown stock and reduce so it thickens
  • Chop the shallot into brunoise and sauté in the butter without it browning.
  • Add the Oporto wine and let reduce, then add a little brown stock. Boil.
  • Thicken with corn flour and add salt if required.
  • Add some cubes of butter and dissolve off the heat.


  • Parboil the vegetables and mushrooms with a little butter.
  • Add salt and pepper and lightly flour the fillets and then brown on both sides in a frying pan with a little oil.
  • Pour the sauce over the meat in the pan and then bring to the boil for a minute so it doesn’t overcook.
  • Plate up the vegetables.
  • Plate up the meat and pour the sauce over it a decorative way.
Nutritional information (1 portion)
Fiber 6.47 g
Saturates 14.01 g
Monounsaturated fatty acids 14.41 g
Polyunsaturated fatty acids 2.17 g
Cholesterol 153.25 mg
Calcium 131.03 mg
Iron 6.54 mg
Zinc 5.69 mg
Vitamin A 670.12 ug
Vitamin C 42.77 g
Folic acid 132.03 ug
Salt (Sodium) 433.84 mg
Sugars 13.61 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.