Pan-fried veal fillet with wild mushrooms, asparagus, wild garlic and sherry sauce



For the sherry sauce

For the veal

  • 4 x 175g/6oz rosé veal fillets, cut into medallions
  • salt and freshly ground black pepper
  • 110g/4oz butter
  • 1 tbsp olive oil
  • 20 garlic cloves, peeled and blanched 3 times (place in cold water, bring to the boil, drain and refresh in cold water and repeat twice more)
  • sprig fresh thyme
  • 20 asparagus tips, peeled and trimmed
  • 150g/5oz mixed wild mushrooms (such as mousserons, girolles, pied blue)
  • 110g/4oz wild garlic
  • 110g/4oz baby spinach leaves