John Myers
Ingredients for 4 servings:
- 1 kg veal fillet(s)
- 400 g mushrooms
- 1 onion(s)
- 1 garlic clove(s)
- 500 g spaetzle
- 400 ml cream
- Clarified butter
- Thyme
- salt and pepper
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes
Sear the whole, ready-to-cook veal fillet in a large pot in plenty of clarified butter until crisp on all sides. Season all over with salt and pepper, and sprinkle with thyme. Cover the pot with the veal fillet and place it in a preheated oven at 130°C for about 25 minutes. After about 10 minutes, sauté the sliced mushrooms with the chopped onion and the chopped garlic clove. Then, over medium heat, add the cream, season with salt, pepper, and thyme, and simmer. After about 15 minutes, sear the spaetzle in a little clarified butter. Drain the pan juices and pour them over the spaetzle. Return the meat to the oven. When the meat is done, remove it from the pot and slice it. Arrange everything together and serve. Serve with a small mixed salad.
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