Table of Contents
Advertisement
Meat
Roast fillet of veal
Preparation time: 90 minutes
Serves 4
For the veal fillet
1 tbsp. oil
1 tsp. salt
Pepper
1 kg veal fillet, ready to cook
For frying
1 tbsp. oil
For the sauce
30 g dried morels
300 ml water | boiling
1 onion
30 g butter
150 g cream
30 ml white wine
1 ½ tbsp. water | cold
1 tbsp. cornflour
Salt
Pepper
Sugar
Accessories
Glass tray
Food probe
Fine sieve
80
Preparation
Start the Automatic programme or pre-
heat the oven.
Heat the oil in a pan and sear the veal
fillet all over (approx. 1 minute per side).
Mix together the oil, salt and pepper;
then coat the veal fillet with it.
Place the veal fillet on the glass tray
and insert the food probe. Place the
glass tray in the oven and cook.
To make the sauce, pour the boiling
water on the morels and leave to soak
for 15 minutes.
Dice the onion. Drain the morels with a
sieve, keeping the water for later.
Squeeze the water out of the morels
and dice finely.
Sweat the onions in butter for
5 minutes. Add the morels and sweat
for another 5 minutes.
Add the water from the mushrooms, the
cream and the wine, and bring to the
boil. Stir the cornflour into the cold
water and then add it to the sauce to
aid thickening. Briefly bring back to the
boil. Season with salt, pepper and
sugar to taste.
Advertisement
Table of Contents
