Jul 13 2026
Restaurants›Chez Muffy›Veal Filet Recipe

Veal Filet Recipe

Inspired by Chez Muffy
Time2h
Serves2

Mussel tapenade, vegetable from our garden, hay polenta, veal jus

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Ingredients

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Veal Filet

Mussel Tapenade

Vegetables

Hay Polenta

Veal Jus

Method

Preparing the Veal Filet

  1. 1

    Sear the Veal

    Heat olive oil in a skillet over medium-high heat. Season the veal filets with salt and black pepper. Sear the filets for about 3-4 minutes on each side until browned and cooked to your preference.

  2. 2

    Rest the Meat

    Remove the filets from the skillet and let them rest for a few minutes before slicing.

Making the Mussel Tapenade

  1. 3

    Cook the Mussels

    In a pot, steam the mussels with a splash of water until they open. Discard any that do not open.

  2. 4

    Blend the Tapenade

    In a food processor, combine the steamed mussels, garlic, capers, lemon juice, and parsley. Blend until smooth and set aside.

Preparing the Vegetables

  1. 5

    Sauté the Vegetables

    Lightly sauté the assorted vegetables in olive oil until tender. Season with salt and pepper to taste.

Making the Hay Polenta

  1. 6

    Infuse the Polenta

    In a pot, bring water to a boil and add hay. Let it steep for about 10 minutes. Remove the hay and bring the water back to a boil.

  2. 7

    Cook the Polenta

    Slowly whisk in the polenta, stirring constantly until it thickens. Stir in butter and Parmesan cheese until melted and creamy.

Making the Veal Jus

  1. 8

    Roast the Bones

    Preheat the oven to 400°F (200°C). Roast the veal bones, onion, carrot, and celery for about 30 minutes until browned.

  2. 9

    Simmer the Jus

    Transfer the roasted bones and vegetables to a pot, add water, thyme, and bay leaf. Simmer for 3-4 hours, skimming the fat off the surface, until reduced.

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