Milk Veal Medallions with Morel Cream Sauce

For the meat:

1. Parry the fillet (remove the tendons, fat and silver membranes from the meat so that it is not damaged as much as possible). Or have the butcher you trust parry and then leave sections with you. Set the sections aside after parrying.
2. Mash the juniper berries, allspice and peppercorns. Put clarified butter in the pan, add spices and fry the meat vigorously for 2-3 minutes, turning constantly. Place the thyme and rosemary on the meat and place in the oven preheated to 80 ° C. The meat now needs about 60-90 minutes until it has reached a core temperature of 54 ° C – a roasting thermometer is very helpful here!
3. Take the meat out of the oven and sear it again in clarified butter, turning it constantly, so that it takes on a nice color. Before slicing, the meat should rest in aluminum foil for 10 minutes or, if available, be placed in a warming drawer.

For the morel cream sauce:

1. Put the morels in plenty of cold water and rinse each one separately under cold running water. Halve the large morels and leave the others as they are. Drained well and shaken dry, seasoned with salt, freshly ground pepper and a few drops of lemon juice, sauté in 12 g butter for 10 minutes over a lively flame. Cut the vegetables into small cubes
2. Melt the butter in a shallow saucepan, sauté the shallots first, then the remaining vegetables with the garlic in them, add the juniper berries and the pepper until everything is translucent. Add the sections (without fat) and fry well. Dust the whole thing with flour, let it roast briefly, deglaze with the white wine and the port wine and let it simmer. When the liquid is reduced by half, add the bay leaves and the veal stock. Now it is reduced to half again. Add the cream and simmer for about 10 minutes, then let the thyme steep for 10 minutes. Strain the cream sauce through a pointed sieve or, if not available, through a normal sieve. Pour the sauce into a saucepan and, if it is still too thin, thicken it a little with the help of cornstarch.
3. When the sauce has the desired consistency, add the morels and let simmer again. Before serving, the sauce is assembled with ice-cold butter. To do this, remove the morels with a sieve ladle and add them again after assembly. The sauce must never be brought to the boil, so that the butter does not separate from the rest of the sauce.

For the spaetzle:

1. Whisk the 4 eggs and egg yolks together and stir vigorously with enough flour, mineral water, oil and salt until the mixture bubbles and just runs off the spoon. Let the mixture rest for about 30 minutes. Fill a large saucepan with plenty of salted water and bring to a boil.
2. Stir the dough again well and scrape the spaetzle into the water with the help of a spaetzle board and scraper, bring to the boil briefly, remove with a spoon sieve, rinse and let cool down. Do the same with the rest of the dough until all the spaetzle are ready. Then the spaetzle are tossed in a pan with melted butter and sprinkled with a little parsley.
3. Arrange on a warmed plate.