Recipe: Filet mignon of veal with roasted vegetables, strong jus

Ingredients:

• 4 veal filet mignons, 6 ounces each
• 1 pound mixed root vegetables (carrots, parsnips, turnips)
• 1 pound Brussels sprouts
• 2 tablespoons olive oil
• Salt and pepper to taste
• 3 cups beef stock
• 2 tablespoons cornstarch
• 1/4 cup red wine

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Peel and cut the root vegetables into bite-sized pieces. Trim the ends of the Brussels sprouts and cut them in half.
3. Place the vegetables on a large baking sheet and drizzle with olive oil. Season with salt and pepper to taste. Toss to combine and spread them out in a single layer.
4. Roast the vegetables for 25-30 minutes, stirring once or twice, until tender and golden brown.
5. Meanwhile, season the veal filet mignons generously with salt and pepper on both sides.
6. Heat a large skillet over medium-high heat. Add the veal filets and sear for 2-3 minutes on each side, until browned and cooked to your liking.
7. Remove the veal filets from the skillet and let them rest on a plate.
8. Add the beef stock to the skillet and scrape the bottom with a wooden spoon to loosen any browned bits.
9. In a small bowl, whisk together the cornstarch and red wine until smooth.
10. Pour the cornstarch mixture into the skillet with the beef stock and bring to a simmer. Cook for 2-3 minutes, stirring constantly, until the sauce has thickened.
11. Serve the veal filets with the roasted vegetables and the strong jus on the side.

Verdict:

The tender and juicy veal filet mignons pair perfectly with the roasted root vegetables, which add a delicious sweetness and crunch to the dish. The strong jus, made with beef stock and red wine, is the perfect finishing touch, bringing a rich and savory flavor to the plate. This dish is perfect for a special occasion or a fancy dinner party.

Serving suggestions:

Serve the filet mignons with roasted potatoes or a creamy mashed potato, along with a side of steamed green beans or sautéed spinach. Pair the dish with a full-bodied red wine, such as a Cabernet Sauvignon or a Merlot, to complement the rich flavors.