Veal fillet and tomato toast topped with spicy soft cheese

Ingredients for 4 servings:

• 150 g cheese (soft cheese), hot
• 8 slices of toast
• 8 veal fillets (medallions approx. 40 g each)
• 4 tomatoes
• 2 tbsp olive oil
• 2 tbsp cream
• 2 tsp Marsala or Cognac
• 2 tbsp tomato puree
• 1 small garlic clove(s)
• Sea salt
• pepper
• n. B. Salad for garnishing

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 37 minutes

novel, spicy and extremely tasty

Sear the veal fillet medallions for about two minutes on each side, then season with salt and pepper and set aside. Mix the cream, Marsala, and tomato puree together and add the finely chopped garlic. Toast the slices of toast until light brown, then spread them lightly with the tomato puree. Slice the tomatoes and place them on the toast, lightly season with salt and drizzle with a little olive oil. Place the veal medallions on the tomatoes. Now bake the veal fillet and tomato toasties in the oven on the second-to-lowest rack at 180°C (convection oven) for eight minutes. After these eight minutes, place thin slices of soft cheese on the fillets and return them to the oven for another four minutes to melt the soft cheese. Garnish the toasties with some lettuce, if desired.