Veal Fillet in Boletus Coating with Red Wine and Shallot Sauce

Mix the flour in a bowl with milk and eggs to form a smooth dough. Finely grind the porcini mushrooms in a blender and stir into the dough, season with salt and nutmeg and leave to soak for about 10 minutes.

Pat the veal fillet dry, remove the tendons if necessary and cut in half. Fold the fillet tip over and tie it with kitchen twine. Also tie the fillet head to the middle piece.

Preheat the oven to 120 ° (convection not recommended). Wash the herbs and shake dry, coarsely chop the leaves. Wash the lemon with hot water, dry it and grate half of the peel. Stir the veal roast with lemon zest, herbs and cream until smooth, season with salt, pepper and nutmeg.

Heat 1 tablespoon of vegetable oil in a large pan (Ø 30 cm), add half of the batter and fry on both sides over a medium heat for a total of 2 minutes. Degrease on kitchen paper. Bake a pancake from the rest of the batter in 1 tablespoon of vegetable oil.

Wipe the pan with kitchen paper and heat the remaining vegetable oil in it. Season the meat with salt and pepper and fry for about ½ minutes, turn and fry all around for another 1 ½ minutes. Lift the meat out of the pan and let it cool down a little. Remove the kitchen twine. Spread a thin layer of veal meat on the pieces.

Spread the rest of the veal meat on the pancakes. Place 1 piece of fillet on each, fold the pancake on the sides and wrap the meat. Double-fold 2 large pieces of aluminum foil, brush each with 1 tbsp olive oil and wrap the fillets in it. Seal the ends well. Fry the meat on the wire rack in the oven (center) for about 1 hour and 10 minutes.

In the meantime, clean the mushrooms and cut into 1.5 cm pieces. Peel the garlic and cut into thin slices. Peel and finely dice the shallots.

Heat a pan 10 minutes before the end of the meat cooking time, add olive oil and fry the porcini mushrooms in it for about 2 minutes. Fry the shallots and garlic for 1 minute. Add the cream and cook for 2-3 minutes until smooth. Season the sauce with salt, pepper and nutmeg. Wash the chives, shake dry, cut into fine rolls and add shortly before serving.

Take the meat out of the oven, let it rest for 5 minutes, unwrap it, cut it into 5 thick slices and season with sea salt and pepper. Serve with the sauce.

Soak the dried porcini mushrooms for about 10 minutes, then dry them off and chop them into small pieces.

6 Chop the peeled shallots, the peeled onions and the peeled garlic clove and sauté them in olive oil in a saucepan. Deglaze with red wine and add the rest of the red wine. Then add the broth. Everything c. Let simmer for 2 - 3 hours.

Then pass everything through a sieve. Put the sauce stock back on the stove. Peel and quarter 4 shallots. Put these in the pot along with the chopped porcini mushrooms. Mix the currant jelly with the butter and add it as well. Let everything boil down for another 30 minutes. Season to taste with salt and pepper.

Boil the potatoes, then peel them and press them through a potato press. Let the potato mixture cool down.

Separate the eggs. Knead the egg yolks with the cornstarch, butter or margarine, salt, pepper and nutmeg to taste into the potato mixture. Shape the dough into small croquettes. First form a small dumpling, then roll it and press the ends lightly. Roll these in the egg white and then in breadcrumbs.

Bake the breaded croquettes in hot fat or in the deep fryer until they have reached the desired color.

Bring the beans to the boil for about 5 minutes. Then take it out and cool in ice water. Cut the ends of the beans evenly on both sides so that they are all the same length as possible.

Approx. Roll 9 bean sticks in bacon and fry in a pan with olive oil for about 6 minutes.