Veal with porcini mushrooms, potato purée and Tenderstem broccoli

Tender veal loin steaks served with a luxurious porcini mushroom sauce, creamy red potato purée, and garlicky Tenderstem broccoli. It perfectly balances rich, earthy mushroom flavours with smooth potatoes and vibrant, subtly spiced greens, making it an elegant and satisfying meal ideal for a special Sunday lunch.

This elegant veal dish earns a Nutri-Score of B, balancing tender lean veal with creamy potato purée and nutrient-rich Tenderstem broccoli. The porcini-infused sauce adds depth with relatively moderate fat and calories, making this a refined yet approachable meal.

Method

Make the veal and porcini sauce

1. 1. Heat the extra virgin olive oil in a pan and gently fry the shallot for 2 minutes until fragrant and translucent.
   2. Add half the thyme and the soaked chopped porcini mushrooms along with their soaking liquid. Reduce the liquid by half over medium heat.
   3. Pour in the port and cook for 2 minutes, then add the beef stock. Simmer gently until the liquid has reduced by half.
   4. Stir in the double cream, season with salt and pepper, then set the sauce aside.

Prepare the potato purée

1. 5. Place the potatoes into a pan of cold water with a generous pinch of sea salt. Bring to a boil and simmer until tender when pierced with a knife.
   6. Reserve 100ml/3½fl oz of the cooking water and drain the potatoes well.
   7. Return the potatoes to the pan and mash to a smooth consistency using a whisk or potato masher.
   8. Mix in the reserved cooking water and olive oil, season to taste with salt and pepper.

Cook the broccoli

1. 9. Put the broccoli in a pan of boiling salted water and cook for 3 minutes once the water is back to the boil.
   10. Drain and set aside to cool slightly.
   11. Heat the olive oil in a pan over low heat, add the garlic and dried chilli, and cook gently for 1 minute without browning the garlic.
   12. Add the broccoli and a pinch of salt, then cook slowly for 20 minutes, stirring occasionally, until tender and infused with the garlic and chilli flavours.

Cook the veal

1. 13. Heat a griddle pan over high heat until smoking.
   14. Rub the veal steaks with olive oil, the remaining thyme, salt, and freshly ground black pepper.
   15. Place the veal on the griddle and cook for 3 minutes on the first side.
   16. Turn the steaks and cook for a further 2 minutes for medium rare.
   17. Remove from the heat and rest on a warm plate for 5 minutes.
   18. Add any juices from the veal to the porcini sauce for added flavour.
   19. Spoon a generous amount of the sauce over each veal steak.

To serve

1. 20. Plate the creamy potato purée and Tenderstem broccoli separately.
   21. Serve the veal with porcini sauce alongside for an elegant and satisfying meal.

Suggested Wine Pairing

• Louis Latour Bourgogne Rouge, Waitrose  – A smooth, medium-bodied red with ripe red cherry and subtle earthiness that complements the delicate flavour of veal and the deep umami of porcini mushrooms.
• Masi Bonacosta Valpolicella, Tesco  – Fresh and gently spiced, this Italian red’s bright cherry notes and soft tannins provide excellent balance with the creamy potato purée and roasted mushrooms.
• Chablis Premier Cru, Sainsbury’s  – Crisp and mineral with hints of green apple and citrus, this white beautifully cuts through the richness of the cream sauce and accentuates the freshness of the broccoli.

What can you serve with this

1. Roasted root vegetables – Adds earthy sweetness and texture contrast.
2. Simple green salad – Provides freshness and a light balance.
3. Crusty artisan bread – Perfect for mopping up the rich porcini sauce.
4. Light red wine gravy – Intensifies the veal’s flavour for a lush finish.
5. Steamed new potatoes – If you prefer a chunkier accompaniment.

FAQs for Veal with Porcini Mushrooms, Potato Purée and Tenderstem Broccoli

• What cut of veal is best for this recipe? Veal loin steaks or chops are ideal for their tenderness and flavour.
• Can I prepare this recipe ahead of time? You can prep the sauce and potato purée in advance, but cook the veal and broccoli fresh for best texture.
• How do I store leftovers? Store veal and sides separately in airtight containers in the fridge for up to 2 days.
• Can I substitute fresh porcini for dried? Yes, but adjust soaking time and use soaking liquid for added flavour.
• Is this suitable for gluten-free diets? Yes, all ingredients are gluten-free as listed.

Nutri-score Health Check

This recipe scores a Nutri-Score B for its balance of lean protein, fibre-rich greens, and moderate use of cream and oil. It provides a good source of nutrients with controlled fat content.

Positive Factors

Lean veal provides high-quality protein, Tenderstem broccoli offers vitamins and fibre, and the use of olive oil adds healthy unsaturated fats.

Negative Factors

The recipe contains some saturated fat from cream and moderate sodium in stock, so enjoy in moderation as part of a balanced diet.