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Veal Fillet Baked with Steamed Onions and Mountain Cheese

5 from 5 votes
Total Time 50 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 212 kcal

Ingredients
 

  • 1 kg Veal fillet
  • 4 Pc. Onions
  • 300 g Medium-Aged mountain cheese
  • 200 g Cream
  • 300 ml Veal stock
  • 50 ml White wine
  • 200 g Strings
  • 2 Pc. Kohlrabi
  • 5 Pc. Carrots purple
  • 400 g Flour
  • 6 Pc. Eggs (L)
  • 4 tbsp Salted butter
  • Salt
  • Nutmeg

Instructions
 

  • Preheat the oven to 160 degrees top / bottom heat. Bring water to a boil in a saucepan and season with salt.
  • Make a viscous dough for the spaetzle from flour, eggs and salt. Let rest.
  • Dice the onions and sauté in oil until translucent, season with salt and deglaze with a dash of white wine.
  • Fill a large bowl with cold water and season with salt.
  • Scrape the spaetzle dough from the board into the boiling water in portions. As soon as they swim to the surface, lift them out with a slotted spoon, then rinse them in the bowl with the cold water, remove them and cover them and keep warm on a baking sheet.
  • Cut the mountain cheese into thin strips.
  • Cut the kohlrabi into sticks. Briefly blanch the purple carrots, then cut into sticks. Kohlrabi and carrots each in a pan with salt. Give butter (color purple carrots), toss in it and season with salt and pepper.
  • Cut the cherries into small slices and stew briefly in a pan with oil. Season to taste with salt and pepper.
  • Cut the veal fillet into pieces approx. 5 cm thick. Press flat with the heel of your hand, season with salt and pepper. Heat the oil in a pan, add the fillet pieces and fry for 2 minutes on each side. Spread on each piece of onion cubes, cover with mountain cheese and place in the preheated oven for eight minutes to bake.
  • Melt the salted butter in a pan, toss the spaetzle in it and rub a pinch of nutmeg over it. In the onion pan, add the veal stock, the cream and the white wine and let everything simmer. Season to taste with salt and pepper. Thicken with the rest of the butter.
  • Arrange the fillets on the saitling slices, drape the spaetzle and vegetable sticks and cover with a sauce.

Nutrition

Serving: 100gCalories: 212kcalCarbohydrates: 14.5gProtein: 11.5gFat: 11.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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