John Myers
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Beef and Veal Fillet, Gnocchi, Broccoli, Dark Sauce
The perfect beef and veal fillet, gnocchi, broccoli, dark sauce recipe with a picture and simple step-by-step instructions.
Beef and veal fillet:
- 500 g Beef fillet
- 500 g Veal fillet
- Pork belly net
- Kitchen twine
Gnocchi:
- 1 kg Floury potatoes
- 350 g Flour
- 100 g Egg yolk
- Pecorino
Broccoli with seasoned butter:
- 4 Pc. Broccoli
- Almonds
- Nut butter
Dark veal sauce:
- 1 bunch Roasted vegetables
- 500 ml Dark veal stock
- Red wine tart
- Salt
- Pepper
- Spices
Beef and veal fillet:
- Remove the tendons and silver skin from both fillets. Place the fillets side by side and wrap them with pork net. Tie the whole thing with kitchen twine for roll roasting. Vacuum and cook in a water bath for about 2 hours at 56 degrees. Then fry the meat briefly in the pan and season with salt and pepper.
Gnocchi:
- Cook the potatoes well in salted water and let them evaporate. Then peel and press through. Work the remaining ingredients together with the potatoes into a dough. Mold the gnocchi and boil them in water until they float to the surface. Garnish with pecorino if you like.
Broccoli with seasoned butter:
- Separate the broccoli from the stem and clean. Make nut butter and season with grated almonds, salt and pepper. Let the butter cool and shape into a roll. Briefly blanch the broccoli and soak in ice water. To serve, top the broccoli with the butter and heat in the steamer.
Dark veal sauce:
- Sear the roasted vegetables in the pan and deglaze vigorously with red wine. Let the red wine reduce and pour on the veal stock. Add aromatics such as salt, pepper, etc. and reduce slightly. Pass off the sauce.
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