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Veal fillet in hazelnut butter

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Ingredients for 4 servings:

  • 50 g hazelnuts
  • 50 g butter, room temperature
  • 750 g veal fillet(s) in one piece
  • 10 g clarified butter
  • Salt
  • Pepper from the mill

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Finely grind the hazelnuts. Mix with the room-temperature butter and then puree with the cutting attachment of a hand mixer until a paste forms. Season the veal fillet with salt and pepper. Heat the clarified butter in a pan and brush the veal fillet with the hazelnut butter. Place in the pan and cook over low heat for about 25 minutes, turning carefully frequently. Let rest slightly before slicing. Then arrange on a warmed platter and spread the hazelnut butter over the top. Serve with fresh asparagus, baby parsley potatoes, and a fine mousseline sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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