Loin of Veal with Spring Vegetables, Balsamic Sauce and Sage and Lemon Mashed Potatoes

For the jus, roast the beef bones in the oven at 200 degrees until they are brown all around. Clean the soup vegetables, fry them in a little olive oil. Add tomato paste and roast, deglaze with 1 liter of red wine. Add the roasted beef bones, fill up with the water and simmer over low heat without a lid. After approx. 2 hours pass through a fine sieve, simmer the stock repeatedly to the desired consistency and top up with the rest of the red wine if necessary. Season to taste with the balsamic vinegar.

Parry the veal loaves and fry them in the pan on all sides in butter and sage. Take out of the pan and vacuum seal. Simmer in a water bath for 2 hours at 55 degrees.

Cut off the woody ends from 1 kilo of asparagus and cut into bite-sized pieces. Vacuum seal with salt and sugar in a ratio of 1: 1 as well as 1 slice of lemon and a piece of butter in a sous-vide bag. Cook at 80 degrees for 30 minutes.

Flavor the milk for the puree with lemon zest and a few sage leaves over low heat, chop the remaining sage leaves. Boil the potatoes, drain them and mash them with the potato masher and the sage-lemon milk and the crème fraîche to a puree, strain through a sieve if necessary and mix with the finely chopped sage leaves and serve on the plate.

Take the veal loin out of the bags, fry again briefly and serve on the mashed potatoes. Also take the asparagus out of the bags, fry briefly in the pan and also arrange on the plates, pour the jus over the meat.