Veal Fillet

1. Start by paring the fillet and then sear it in clarified butter. Now season the piece of meat. When the fillet has received good heat on all sides, cut it into medallions. Then brush them with smoked olive oil and cover them with aluminum foil until they are processed further.
2. Take the washed potatoes and cut them into slices (approx. 1 cm thick). Fry these slices in a pan or on a platter until they are crispy. They can get really brown – but not burn. Season the potato with pepper, salt and a few dried herbs.
3. The next thing is the peas. You can find the recipe in my KB under the link >>>>> Pea vegetables with mint butter sauce >>>>>
4. Prepare a grill plate or a sufficiently large pan – by brushing on liquid butter and slowly heating it. At the same time, put the peas in a large pot and follow the recipe as described in the link above.
5. Place the medallions with the oiled side on the plate. Now spray with lime salt, pepper and turn the heat really up. Then turn the medallions after about 2 minutes and repeat everything again. After a minute, take the plate off the stove and cover with foil. The smoked olive oil can now do its job.
6. The potatoes should now be sufficiently cooked and browned and finally get a bunch of spring onion greens cut into rings (I do it with scissors) and some magic spice in my KB under the link >>>> Biggi`s magic spice 2.0 >> >>> is listed, added to round off the taste. The peas should now also be ready to eat. Season again to taste. The medallions also have the desired cooking level. So everything is ready! Now just arrange the plates and you can feast.

Bon appetit and culinary greetings your Biggi