Poached veal rump, braised lentils and crispy onions

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 4

By Matt Tebbutt

Ingredients

  • 1 tbsp olive oil
  • 1.5kg/3lb 5oz veal rump fillet
  • 375ml/13fl oz white wine
  • 250g/9oz butter
  • 500ml/18fl oz veal stock
  • 1 head garlic, unpeeled, cut in half
  • small bunch fresh thyme
  • 2 bay leaves

For the lentils

  • 2 tbsp olive oil
  • 1 shallot, finely chopped
  • 1 garlic clove, finely chopped
  • 1 carrot, peeled and finely chopped
  • 1 celery stick, finely chopped
  • 400g/14oz Puy lentils
  • 1 tsp finely chopped tarragon leaves
  • 1 tsp finely chopped chervil leaves
  • 1 tsp finely chopped chives
  • 1 tsp finely chopped flatleaf parsley

For the crispy onions

  • vegetable oil, for deep-frying
  • 1 onion, finely sliced
  • plain flour, for dusting
  • salt and freshly ground black pepper