Roast veal fillet with crisp potato galettes and tonnato sauce

Australian Gourmet Traveller recipe for roast veal fillet with crisp potato galettes and tonnato sauce.
Roast veal fillet with crisp potato galettes and tonnato sauce

Asparagus and watercress salad (shown with roast veal fillet)

Ben Dearnley
1H 40M
2H 20M

You can make the tonnato sauce several days ahead and prepare the veal the night before.


Tonnato sauce
Crisp potato galettes



1.Preheat oven to 180C. Wrap garlic in foil and roast until tender (40-50 minutes). When cool enough to handle, squeeze cloves out. Discard skins and process half the garlic with anchovy, parsley, rind and oil in a food processor to a smooth paste, season to taste and set aside.
2.Lay veal fillets smooth-side down and thickly brush with parsley mixture. Sandwich fillets together, with thickest parts at opposite ends, to form a cylinder. Tie at intervals with kitchen string. Wrap in plastic wrap, rolling to form a tight cylinder, refrigerate until firm (4-5 hours).
3.For tonnato sauce, process egg yolks, tuna and remaining roast garlic in a food processor to a smooth paste. With motor running, add oil in a thin stream, then lemon juice and rind, season to taste, set aside. Makes about 250ml.
4.Meanwhile, for galettes, increase oven to 200C. Dip each potato slice in clarified butter, shake to remove excess, then slightly overlap slices to form eight 12cm-diameter circles on oven trays. Season to taste and bake until golden and crisp (15-20 minutes). Set aside.
5.Unwrap veal, place on a baking paper-lined oven tray and roast until browned and medium rare (25-30 minutes). Remove from oven, cover with foil, rest for 10 minutes in a warm place. Heat galettes in oven. Thickly slice veal and serve with tonnato, galettes and asparagus and watercress salad.

Drink Suggestion: Soave or verdicchio. Drink suggestion by Max Allen


Related stories