Pink roasted veal boiled on spring herb sauce with mushrooms and gnocchi

Ingredients for 4 servings:

• 1 kg veal boiled tip
• 1 tbsp mustard, grainy (Pommery mustard)
• 1 celeriac
• ¼ liter cream
• ⅛ liter white wine, dry
• 1 cup crème fraîche
• 3 shallots
• ¼ liter beef broth
• 1 tbsp parsley
• Salt and pepper from the mill
• 300 g seasonal mushrooms
• 200 g gnocchi
• 1 tbsp tarragon
• 1 tbsp lovage
• 1 tbsp chervil
• 1 tbsp chives
• 1 tbsp coriander
• 1 tbsp thyme

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Tafelspitz of veal

Trim the veal tenderloin, brush with mustard, and season with salt and pepper. Sear it on all sides in a pan and then cook in the oven at low heat (first 10 minutes at 130°C, then at 80°C) until the internal temperature reaches 60°C. Dice the shallots and celery and fry in butter. Deglaze with white wine and add beef broth. Simmer until soft, blend, and strain, then finish with cream and crème fraîche. Finely chop all the herbs and blend them into the sauce with a hand blender just before serving. Boil the gnocchi in salted water, drain, and fry with the sliced ​​mushrooms in a little rapeseed oil. Season with salt and freshly ground pepper.