Veal fillet in Cocoa on Rhubarb, Chanterelles and Shallots 

Veal fillet in Cocoa on Rhubarb, Chanterelles and Shallots 

Here is how to prepare a delicious veal fillet in cocoa served with rhubarb, chanterelles and shallots: check out the ingredient list and the preparation.

03 November, 2018
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serves for


total time

0 HR 30 MIN


1 thin stick
Chanterelle Mushrooms
200 g, medium-sized
100 g
Balsamic Vinegar
200 ml
1/4 tsp, ground
Walnut Oil
2 tbsp
Star Anise
freshly ground
4 fillets (each weighing approx. 80-100 g)
Cocoa Powder
1 tbsp
Clarified Butter
2 tbsp
3 tsp


  • Wash and trim the rhubarb and cut into pieces.
  • Clean the chanterelles.
  • Put the sugar into a pan and heat over a low heat until it caramelises to a light brown colour, then deglaze with the vinegar and stir over the heat until the mixture has the consistency of syrup.
  • Remove from the heat and leave to cool.
  • Peel and dice the shallots. Crush the coriander.
  • Heat the cane sugar in a frying pan with 2 tbsp walnut oil until caramelised.
  • Add the shallots, star anise and coriander, season with salt and pepper, cover and cook gently for about 5 minutes.
  • Season the veal fillets with salt and pepper and dip in cocoa powder to coat lightly.
  • Heat the clarified butter in an ovenproof frying pan and quickly brown the veal fillets on both sides over a medium heat.
  • Then transfer to a preheated oven (180°C) and cook for 4 minutes.
  • Add the rhubarb to the shallots and heat briefly.
  • Stir in 1 tsp butter and season to taste with salt and pepper.
  • At the same time, sauté the chanterelles over a fairly high heat in the rest of the butter.
  • Season with salt and pepper and mix with the rhubarb and shallots.
  • Spoon the rhubarb, chanterelles and shallots on to plates and arrange the veal fillets on top.
  • Sprinkle with the balsamic syrup and serve.

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