Veal fillet with cauliflower purée & lemon butter
A bright, elegant and balanced main course with fresh, smooth flavours.
- 4 servings
- 12 ingredients
- 9 steps
Veal tenderloin is an exceptionally tender and mild meat that's perfect for dishes aiming for elegance rather than heaviness. Together with a creamy cauliflower purée and a fresh lemon butter, this becomes a main course that feels light yet carefully crafted. It's a dish that works just as well for a festive dinner as for a relaxed weekend meal with slightly higher ambitions.
The flavours are clean and distinct, where the acidity from the lemon contrasts nicely with the roundness of the purée and the mildness of the veal. A dish appreciated by both seasoned diners and those who prefer classic flavours.
Method
- Divide the cauliflower into florets and boil until soft in lightly salted water.
- Drain the water and blend the cauliflower with butter and cream into a smooth purée. Season with salt.
- Melt the butter for the lemon butter gently in a saucepan.
- Stir in the lemon zest and lemon juice. Season with a little salt and keep warm.
- Season the veal tenderloin with salt and pepper all over.
- Sear the meat in butter over high heat until a nice crust forms.
- Lower the heat and finish cooking to an internal temperature of about 58–60°C.
- Let the meat rest for at least 10 minutes before carving.
- Slice and serve with the purée and lemon butter.
Tips!
Veal tenderloin benefits from even heat and a proper rest. Cut the meat across the grain for the best texture. The lemon butter can be made ahead and gently reheated for serving.
Want to vary the dish? You can:
• add a little garlic to the cauliflower purée • swap lemon for orange for a milder acidity • add green beans or sugar snap peas • use browned butter instead of plain lemon butter
Back to All recipes
Category: Finer main courses
As the previous dish on the list, Venison fillet with potato purée & juniper berry sauce – a game classic for a celebration pairs well before this dish. The next recipe closes out this section with Roast lamb with roasted garlic potatoes & red wine jus.
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