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Rack of veal with truffle gravy, truffled scalloped potatoes and Brussels sprouts

Australian Gourmet Traveller modern Australian main course recipe for rack of veal with truffle gracy, truffled scalloped potatoes and Brussels sprouts

By Andy Harris
  • Serves 6
Rack of veal with truffle gravy, truffled scalloped potatoes and Brussels sprouts
Rack of veal with truffle gravy, truffled scalloped potatoes and Brussels sprouts

Where to buy truffles
You can buy Australian truffles direct from the producers - ask for Al Blakers, of Manjimup Truffles, at the Five Acre Nursery, (08 9771 2258), or get in touch with fellow West Australians The Wine & Truffle Company (www.wineandtruffle.com.au), or Duncan Garvey at Tasmania's Perigord truffles (www.perigord.com.au). Otherwise Simon Johnson stores around the country have WA truffles in stock, as does Brisbane's Black Pearl Epicure, and other smaller premium retailers. If the idea of entering into a truffle co-op appeals but you can't find like-minded fellows, ask suppliers and delis; some - such as Sydney's Black Bull Butchery, in Potts Point - organise their own co-ops, and sell to their customers by the gram.

Ingredients

Veal
  • 1 veal rack (about 2kg)
  • 2 tbsp extra-virgin olive oil
Truffled scalloped potatoes
  • 600 ml pouring cream
  • 2 cloves garlic
  • 2 bay leaves
  • 1 kg desiree potatoes, peeled and thinly sliced
  • 50 gm fresh black truffle, thinly sliced
  • 100 gm Gruyère, coarsley grated
  • 2 tbsp thyme leaves
Truffle gravy
  • 25 gm butter
  • 125 ml Marsala (½ cup)
  • 125 ml chicken stock (½ cup)
  • 10 gm fresh black truffle, finely chopped
Truffled Brussels sprouts
  • 500 gm Brussels sprouts, trimmed and halved
  • 65 gm unsalted butter, softened
  • 10 gm fresh black truffle, finely chopped

Method

Main
  • 1
    Preheat oven to 180C. For truffled scalloped potatoes, place cream, garlic and bay leaves in a saucepan and bring to the boil over medium heat, then reduce heat to low and simmer for 5 minutes. Remove from heat and stand for 10 minutes for flavours to infuse, then discard garlic and bay leaf. Lightly grease an 8-cup capacity gratin dish, then layer one-third of the potato in the base of the dish. Top with one-third each of the truffle, Gruyère and thyme and season generously with sea salt and freshly ground black pepper and pour over one-third of the cream. Repeat twice with remaining potatoes and ingredients. Pour over any remaining cream, cover with foil, and bake for 40 minutes. Remove foil and bake for another 40 minutes or until top is golden brown.
  • 2
    Meanwhile, season veal generously. Heat olive oil in a large frying pan over high heat, add veal and cook for 3-5 minutes or until browned on both sides. Transfer to a roasting pan, roast for 40 minutes, then transfer to a plate, cover loosely with foil, and rest for 20 minutes.
  • 3
    For truffle gravy, place roasting pan over medium heat. Add butter, scraping any caramelised sediment with a wooden spoon as butter melts. Add Marsala and chicken stock and cook for 5 minutes, add truffles and cook for a further 5 minutes or until gravy thickens. Strain and transfer to a gravy jug.
  • 4
    For truffled Brussels sprouts, cook sprouts in boiling salted water for 3-5 minutes or until tender, then drain. Place warm Brussels sprouts in a bowl, add butter, 1 tsp sea salt and truffle and toss to combine.
  • 5
    Slice veal rack into 6 portions and serve with truffled scalloped potatoes, Brussels sprouts and gravy to the side.

Notes

Drink Suggestion: Coonawarra cabernet. Drink suggestion by Max Allen

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  • Author: Andy Harris