- 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 rosĂŠ 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
- 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 sautĂŠ 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.