Tender, marinated veal fillet is served with a creamy and buttery parsnip puree and veal sauce.


  • 500g veal fillet

  • 20ml hazelnut oil

  • 5g sage

  • 1g mushroom powder

  • 1g hazelnut powder

  • butter

  • 150g parsnip, diced into small brunoise

  • 50g pancetta

  • 50g butter

  • 5g honey

  • 20ml chicken stock

  • 4 sage leaves

  • 20g shallot, chopped

  • 200g parsnip

  • 25g butter

  • 50ml fresh cream

  • 100ml veal jus

  • 80ml yellow wine vinegar

  • 50g butter

  • 6 sage leaves

  • 4 slices pancetta


  • 1.

    Marinate the veal fillet with the condiments

  • 2.

    Cook the parsnip with the chicken stock, honey, pancetta and shallot to a light colouration, keep aside

  • 3.

    For the parsnip puree, cut the parsnip into large pieces and cook in water with salt

  • 4.

    Drain parsnip and mash to a fine puree, add butter and cream

  • 5.

    Sauté and cook the veal in butter and hazelnut oil, deglaze the pan with yellow wine vinegar, add sage and veal jus, leave to infuse

  • 6.

    Strain through a fine chinois, finish with butter and keep aside

  • To serve:

  • 1.

    Spoon a quenelle of parsnip puree on the side of the plate, the parsnip brunoise and pancetta then the veal fillet

  • 2.

    Finish with the jus and the dried pancetta

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 749kj
  • Fat Total 60g
  • Saturated Fat 28g
  • Protein 31g
  • Carbohydrate 21g
  • Sugar 6g
  • Sodium 396mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Courtesy of Jean-Paul Jeunet at Melbourne Food and Wine Festival's Langham Melbourne Masterclass.

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