Veal Fillet in Chanterelle and Walnut Sauce with Rosemary Potatoes and Grilled Mini Peppers

Cut the meat into small pieces and fry in sunflower oil on both sides for about 3 minutes. Add white wine and vegetable stock and cook for 15 minutes until the meat is tender. Finely chop the onions and fry them briefly in olive oil in a saucepan, add the chanterelles and fry everything for 10 minutes. Then add the vegetable stock and steam everything until the chanterelles are soft. In the meantime, roast the walnuts without oil. Wrap the finished meat in aluminum foil and place on a warming plate. Put the roast stock through a sieve to the chanterelles, cook, add white wine, season and finally add the cream. Clean the potatoes, mix in a bowl with the pepper, salt, olive oil, fresh rosemary and the sliced ​​lime. Place everything on a tray and bake in the oven for 40 minutes at 180 degrees. Mix the mini peppers in a pan with salt and garlic and grill in olive oil.