John Myers
Contents
show
Veal Fillet – Batata / Ginger
The perfect veal fillet – batata / ginger recipe with a picture and simple step-by-step instructions.
For the veal fillet:
- 1 kg Veal fillet
- 2 tbsp Butter
- 1 Pc. Rosemary sprig
- 1 Pc. Clove of garlic
For batata / ginger:
- 1 Pc. Onion
- 1 Pc. Red chilli pepper
- 60 g Ginger
- 1,5 kg Sweet potatoes
- 2 tbsp Butter
- 250 ml Vegetable stock
- Salt and pepper
- 2 tbsp Thyme
- 2 tbsp Sour cream
For the asparagus:
- 15 Pc. Asparagus green
- 1 tbsp Butter
For the sauce:
- 700 ml Dry red wine
- 700 ml Veal stock
- 100 g Powdered sugar
- 0,5 Pc. Onion
- 60 g Tomato paste
- 2 Pc. Bay leaves
- 2 Pc. Allspice grains
- 1 Pc. Rosemary sprig
- 0,5 Pc. Cinnamon sticks
- Butter
- Oil
For serving:
- 1 Pc. Organic orange
Veal fillet:
- For the veal fillet, melt 1 tbsp butter. Then vacuum seal the fillet with a sprig of rosemary and the butter, which has cooled to room temperature. Cook the fillet in a water bath with a Sous-Vide stick at 58 degrees for 2 hours. Before serving, take the veal fillet out of the bag, fry briefly with 2 half cloves of garlic and 1 tbsp butter. Then let it rest briefly under aluminum foil before slicing.
Batate / ginger:
- For batata / ginger, cut the onion into small cubes, core the chilli peppers and finely chop 60 g. Peel the sweet potatoes and cut into 1 cm cubes. Sauté the onions, chilli and ginger with 1 tbsp butter. Add the sweet potatoes and sauté them briefly, pour in 250 ml of vegetable stock, cover and cook for 15 minutes and set aside.
- Before serving, heat the sweet potatoes again, mash them and season with salt, pepper and the thyme leaves. Mix in the sour cream and 1 tablespoon butter.
Asparagus:
- For the green asparagus, heat the butter in a pan, cut the ends of the asparagus off a finger’s breadth and fry in the butter. If necessary, sprinkle a little with salt when serving.
Sauce:
- Prepare a spice sachet for the sauce with bay leaves, allspice, rosemary and cinnamon. Fry the ½ onions in a saucepan, then add the tomato paste until it takes on a light roasted aroma. Deglaze with a little red wine and reduce, dust with powdered sugar, then pour in some veal stock. Take your time and gradually add the liquids and powdered sugar. A good red wine sauce takes time.
- Before serving, bind a little with cold butter. As soon as everything is served on preheated plates, finely rub the orange peel over the plates.
Facebook Comments