Poached veal fillet in wild herbs with morels, served with potato blini and Périgordine sauce

Ingredients for 5 servings:

• 320 g veal fillet(s), trimmed
• ½ bunch parsley
• ½ bunch chervil
• 1 sprig(s) tarragon
• 1 sprig(s) rosemary
• 1 sprig(s) of thyme
• Truffle oil
• olive oil
• Salt and pepper, from the mill
• 200 g morels (sections)
• 20 g butter
• 120 g goose liver (sections)
• 500 ml veal stock
• 200 g cream
• 100 ml sparkling wine, dry
• 1 dashes of cognac
• 6 cl truffle jus
• salt and pepper
• 1 tbsp cream, whipped
• 8 potato patties, small (blini), ready-made product
• Butter for frying
• 300 g morels
• 2 shallots
• Butter for frying
• salt and pepper

Instructions

Working time approx. 45 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 5 minutes

from the show “The Perfect Dinner” on VOX from 28.02.2025

Season the veal fillet with salt and pepper. Rub with truffle oil and olive oil. Finely chop the herbs and roll the fillet in them until completely coated. Wrap tightly in cling film and then in aluminum foil. Poach the veal fillet in a water bath at around 85°C for 12-14 minutes. Let it rest for five minutes. The internal temperature should not exceed 52°C. For the Périgordine sauce, roughly chop the morel pieces and fry them in butter. Add the goose liver pieces and fry them. Top up with the veal stock and cream and reduce the liquid by half. Then pass it through a fine sieve. Stir in 60 ml of sparkling wine and reduce the sauce to the desired consistency. Season with cognac, truffle jus, salt, and pepper. Fry the potato blini in a non-stick pan with a little butter until golden brown and keep warm. Fry the morels in butter with finely diced shallots. Season with salt and pepper. To serve, remove the veal fillet from the foil and cut into even slices. Place one slice on each plate. Arrange the potato blini alongside and distribute the morels evenly. Mix the whipped cream with the remaining 40 ml of sparkling wine into the sauce. Pour the sauce around the veal fillet slices. Stefan prepared this recipe as a main course on the show “The Perfect Dinner” – Day 5 in the Bergisches Land region on Friday, February 28, 2025.