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Rack of veal with chorizo, celeriac gratin, potatoes and mushrooms, port sauce

An exceptional festive dish

Ingrédients

Recipes for 8 people
Main elements :
1 chorizo
1 rack of veal
2 carrots
2 onions
2 stalks of celery
4 cloves of garlic
1 litre of chicken stock
10 cl of white wine
Elements of celery and potato gratin :
6 Agria potatoes
80 cl of milk
3 cloves of garlic
400 g button mushrooms
1 shallot
30 g of butter
Truffle (Optional)
100g grated cheese
Port sauce :
2 shallots
50g butter
20cl of port wine
Juice from the rack of veal
Miscellaneous :
Olive oil
Flower of salt
Ground pepper
Espelette pepper
Maïzena

Présentation

1The rack: - Using a knife with a sufficiently long blade, "pierce" the veal loin through the centre to insert the whole chorizo. - Chop the carrots, onions, celery and crush the garlic clove. - Brown the rack of veal in a casserole dish with olive oil. - Set it aside and sweat the chopped vegetables in its place. - Add the garlic. Deglaze with white wine. - Place the rack on the vegetables and cook in the oven for about 1 hour at 180C°. - Baste every 15 minutes with the chicken stock.
2Celery and potato gratin: - Peel the potatoes and cut them into slices of about 3 minutes. - Do the same with the celeriac. - Heat the milk and cream in a large saucepan. Season with salt and pepper. - Add the Espelette pepper, grated nutmeg and crushed garlic cloves. - Add the potatoes and celery. - Cook everything gently until you can stick a knife into the vegetables without resistance. - Meanwhile, clean the mushrooms and chop them in a food processor. - Chop the shallot and melt it with the butter. - Add the mushrooms, salt and pepper. - Cook until the water has completely evaporated. - Add the chopped truffle (optional) and pour the mixture into the pan where the gratin filling has just finished cooking. - Carefully mix the potatoes/celery with the mushrooms. - Pour the mixture into a gratin dish, placing half of the grated cheese halfway up. The other half is placed on top of the gratin. - Place in the oven for about 40 minutes at 180C°.
3The sauce: - Chop the shallots and melt them in the butter. - Deglaze with the port wine, then moisten with the cooking juices from the rack of veal, which you have strained. - Reduce by half. - If necessary, thicken with cornstarch. - Adjust the seasoning.
4Service: - Cut the rack in front of your guests.

Chef Benoist Gérard's Tips :

You can replace the veal with pork. Prepare your gratin the day before or the day before (without putting it in the oven). On the day of the meal, increase the cooking time in the oven by 25 minutes.

WINE AND FOOD PAIRING FROM THE WINE MERCHANT :

Château Piganeau is a Saint Emilion Grand Cru with a profile that is more elegant than powerful.
Its roundness and supple tannins make it the perfect wine to accompany a rack of veal with chorizo.
Its intense aromas of red and black fruit will accentuate the character of the port sauce.

CAVAVIN Villefranche-sur-Saône

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