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GFWS JHB – Pan Fried Veal

Pan fried Veal, sautéed mushrooms on a bed of garlic kale and a mustard and white wine jus.

I love watching cooking shows. I pull from my favourite shows for some inspiration to come up with something fresh and exciting for a new demo.




I created this dish for the JHB Good Food and Wine Show, and it tastes amazing.

You’ll need to prepare the veal, sautéed mushrooms, kale and mustard sauce all at the same time but trust me you can do this.



  • Fillet of veal
  • Salt
  • Pepper
  • 1 x tablespoon butter
  • 1 x tablespoon olive oil


  1. Season veal on both sides and seal in a pan, place pan in the oven, set at 180 and bake for 10 min.
  2. When medium rare, remove from oven and rest.


Sautéed Mushrooms


  • 250g mixture of shitake mushrooms and brown mushrooms (cleaned)
  • 1 tablespoon Butter
  • Salt
  • Pepper
  • Two sprigs of thyme
  • 100ml white wine


  1. In a pan, fry mushrooms with seasoning and deglaze pan with a splash of white wine.






  • 300G black chopped kale
  • 1 tablespoon butter
  • 2 gloves crushed garlic
  • Salt
  • Pepper


  1. In a large deep pan, melt butter and olive oil and sauté kale for 2 min, add garlic and place lid on pan for 2 min, remove from heat and set aside.

 Mustard sauce


  • 150ml beef stock
  • 150ml white wine
  • 1 teaspoon of Dijon mustard
  • Two sprigs of thyme
  • 1 garlic clove
  • 100ml water


  1. In the pan used to cook veal, on a high heat, add thyme, stock, wine, mustard and garlic and reduce.
  2. Add water if required


This dish was so much fun to cook and just delicious to eat, watch the video from the live demo and go get cooking.



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Written by claire allen

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