from
Behind the French Menu
by
Bryan G. Newman
behindthefrenchmenu@gmail.com
Veal fillet wrapped
in Serrano cured ham
with Jerusalem
artichokes, black truffles, and porcini
mushrooms.
www.flickr.com/photos/loustejskal/15425936620/
Filet de Veau is the fillet, the
tenderloin; it is the most expensive and tenderest of all veal cuts. However, the
fillet is not the tastiest in France and elsewhere cuts from a fillet of veal
will be served with a sauce; it’s the texture that makes a filet de veau a so
special. As with a beef fillet never order this cut well-done as it has little
natural fat and would otherwise quickly dry out; bacon is often wrapped around
grilled fillets. The French terms for how veal will be cooked are the same as
for beef.
Veal fillets on French menus:
Filet de Veau Poêlé et sa Fondue de Champignons
- A fillet of veal
lightly fried and served with button
mushrooms that have been so well cooked so that they are practically a
sauce.
Ris
et Filet de Veau au Raifort,
Minute de Pousses d’Épinards - A dual serving of veal sweetbreads
and veal fillet flavored with horseradish,
accompanied by lightly fried spinach shoots. The sweetbreads are very tender
and light tasting meat.
Ris et Filet de Veau,
Sauce Bearnaise.
www.flickr.com/photos/food-porn/36259352675/
Filet de Veau aux Herbes Fraîches Sauce Balsamique
– A veal fillet
cooked in fresh herbs and a balsamic
vinegar sauce.
Filet de Veau de Nos Alpages, Sauce à l'Ail
Noir et Échalotes
Confites
– A filler of veal from the herbs in our
high pastures served with a black
garlic sauce and a shallot
Confit, a jam. (The term alpage is used
for the high pastures anywhere in France and not just near the Alps).
Veal fillet, the tenderloin, wrapped in
ham.
www.flickr.com/photos/stuart_spivack/445549684/
Filet de Veau de Lait Grillé, Jus aux Morillons Légèrement Crémé, Garniture – A grilled fillet of milk-fed veal
served with a lightly creamy sauce prepared with the “half-free morel” mushrooms accompanied by
vegetables. The half-free morel mushroom
looks and tastes like the regular morel
mushroom, but with a smaller cap and
a longer and edible stem.
The half-free morel mushroom
www.flickr.com/photos/artfarmer/5617844058/
Filet Mignon De Veau Charolaise,
Son Jus Aux Escargots
Du Brionnais Et Porto
Rouge – A cut
from a tenderloin of Charolais veal served with a sauce made from the natural cooking juices and farmed petit
gris snails, from the Brionnaise area of the Saône and the Loire in South
Burgundy, and a red
Port wine sauce. The AOP Charolaise cattle were the third breed to receive
an AOC to protect their provenance and unique qualities. The smallest part at the
end of the fillet is the French Filet Mignon, the dainty fillet. Nevertheless, cuts taken from here will, in
France, only rarely be called Filet Mignon as the name is mostly associated
with pork fillets.
Charolais cattle in
the high pastures.
www.flickr.com/photos/hailemichaelfiseha/14894844210/
---------------------------------------------------
Behind the French Menu
by
Bryan G. Newman
behindthefrenchmenu@gmail.com
Copyright 2010,
2019.
-------------------------------------------------
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