Veal Fillet with spring vegetable risotto and tarragon sauce

Photo by: Matt Houston Photography

Photo by: Matt Houston Photography

This is a great spring dish that is healthy, filling and full of greens! We have used rose Veal from Sage Choice, which is raised ethically on whole milk to the age of 9 months. The light flavour of the veal matches well with the sweet peas and tarragon sauce. Serves 4. 


Rose Veal fillets                    4 x 150g

Risotto rice                           400g

Vegetable stock                   1.2 L

Brown onion                         1 large

Frozen peas                          2 cups

Asparagus                            2 bunches

Snow peas                            1 cup

Tarragon                               1 bunch

Spinach                                 1 cup

Olive oil                                 2 Tbsp

Butter                                    75g

Parmesan cheese                  50g

Thyme                                    6 sprigs

Garlic                                     2 cloves

Salt                                         to taste

Cooking oil                            2 Tbsp



1. To make the tarragon sauce, blanch spinach in hot water for 10 seconds and cool down immediately in ice water. Remove spinach from water, squeezing out any excess and transfer to a high-powered blender. Add the tarragon, and olive oil and blend on high for 30 seconds. Refrigerate until needed. 

2. Put the vegetable stock in a saucepan and bring to the boil. To make the risotto, finely dice the brown onion and cook gently in a large pot with oil until soft. Add the risotto rice and cook for a further two minutes. Add the vegetable stock to the risotto, one ladle at time. Keep stirring the rice continuously until the liquid is cooked out. Keep adding stock and cooking until until the rice is cooked but still has a bit of bite. 

3. Meanwhile, add cooking oil to frying pan and heat until lightly smoking. Season veal fillets with salt and add to hot pan. Cook for 2-3 minutes on each side on a high heat until golden brown. Turn down heat to medium and add 25g of butter, the garlic cloves and thyme. Heat the butter until foaming and then baste with veal fillets with hot butter for another 2 minutes. Transfer to cooling rack and rest for 10mins. 

4. To finish risotto, mix the remaining 50g of butter and the parmesan cheese. Add half of the tarragon sauce to the risotto and mix through the frozen peas. 

5. Cook the snow peas and asparagus in boiling water for 2 minutes. They should still have a good bite to them. 

6. To serve, place risotto in a bowl and add the snow peas and asparagus. Carve the veal fillets against the grain and place on top of risotto. Pour a small amount of the tarragon sauce around the edges of the plate to finish.