Veal Roast with Cream and Girolles

Pat the veal roast dry with kitchen paper and rub all surfaces with fleur de sel and white pepper. Place uncovered on a wire rack over a tray and refrigerate for 12–24 hours to dry-brine.

Remove the veal from the fridge and let it sit at room temperature for about 45 minutes before cooking.

Preheat the oven to 180°C (160°C fan) and heat the neutral oil in a large ovenproof pan over high heat until it just begins to smoke.

Sear the veal roast on all surfaces for 2–3 minutes per side until a deep mahogany crust forms on each face — do not rush or move the meat until it releases naturally.

Transfer the seared roast to the oven and roast for 30–35 minutes, basting with pan juices every 10 minutes, until a meat thermometer inserted into the thickest part reads 63°C.

Transfer the veal to a warm plate, tent loosely with foil, and rest for 15 minutes — do not skip this step or the juices will run.

Return the pan to medium-high heat, add 20g of the butter, and cook the girolles in a single layer for 4–5 minutes without stirring until golden and any moisture has evaporated.

Push the girolles aside, add the remaining butter, shallots and garlic, and cook for 2–3 minutes until the shallots are soft and translucent.

Add the white wine and scrape up the fond from the base of the pan; cook for 3–4 minutes until reduced by two-thirds.

Add the veal stock, thyme and bay leaf; cook for 5 minutes until reduced by half and beginning to coat the back of a spoon.

Pour in the double cream and simmer gently for 6–8 minutes, stirring occasionally, until thick enough to coat the back of a spoon generously. Remove the thyme and bay leaf.

Stir in the lemon juice, parsley and tarragon. Taste and adjust seasoning with salt and white pepper.

Remove the butcher's twine from the veal, slice into 1.5cm rounds, and arrange on a warmed serving platter. Spoon the girolles and cream sauce generously over and around the meat.