for 4 person

Coffee crumb

4 tbsp	coffee beans
½ bunch	thyme
a little	pepper

Meat

1 tbsp	olive oil
800 g	veal loin
1 tsp	salt
a little	pepper

Fregola sarda

15 g	dried morel mushrooms
1	shallot
1 tbsp	butter
250 g	fregola sarda (e.g. Fine Food)
1 dl	white wine
7 dl	meat bouillon
40 g	grated Parmesan
1 tbsp	butter
	salt and pepper to taste

Sauce

2 dl	red port
½ tbsp	Maizena cornflour
1 dl	meat bouillon
25 g	butter, chilled
	salt and pepper to taste

How it's done

Preparation

Remove the meat from the fridge approx. 1 hr. prior to cooking, pat dry. Preheat the oven to 80 °C, warm a plate.

Coffee crumb

Finely crush the coffee beans using a mortar and pestle, transfer to a dish. Remove the thyme leaves and add with the pepper, mix.

Meat

Heat the oil in a frying pan. Season the meat, brown all over for approx. 5 mins., only turning when a crust has formed.

Remove the meat from the pan, roll it in the coffee mixture, place on the warmed plate. Set aside the frying pan.

Cook at a low temperature

Approx. 2 hrs. in the centre of a preheated oven (the core temperature should be approx. 60 °C).

Fregola sarda

Soak the morels in water for approx. 10 mins., drain through a sieve, cut in half and wash thoroughly. Peel and finely chop the shallot. Heat the butter in a pan. Add the shallot and morels, sauté briefly. Add the pasta, cook for approx. 2 mins. while stirring. Pour in the wine and reduce almost completely. Pour in the stock, bring to the boil, cook the pasta until al dente. Drain the pasta, stir in the cheese and butter, season.

Sauce

Pour the wine into the reserved frying pan, bring to the boil, loosen any bits that have stuck to the pan. Mix the cornflour with the stock, pour into the pan, bring to the boil, simmer for approx. 2 mins. Cut the butter into pieces, stir in gradually, season the sauce.

Serve

Remove the roast veal, carve the meat, serve with the fregola sarda and the sauce.

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