Veal Fillet in Herb Coating – Julienne Vegetables – Hasselback Potatoes

Mash the salt, pepper, orange peel and red pepper berries in a mortar and rub the veal with it, vacuum seal the meat and marinate in the refrigerator overnight. In the morning, take the meat out of the foil and fry it briefly all around in the pan and vacuum seal again with the gravy and cook in the steamer at 54 degrees for at least 8 hours. Before the meat is to be served, take the piece out of the steamer, remove the foil and fry again briefly in butter and olive oil. Then spread the herbs out on a large piece of cling film and roll the meat in it. Carve and serve the meat.

Preheat the oven to 180 degrees (convection). Cut the vegetables into regular julienne strips of equal length or twist them in spirals with the julienne cutter. Cut four squares out of parchment paper and brush with a little olive oil. Spread the vegetables on top, drizzle with olive oil, sprinkle with the Provence herbs and season with fleur de sel and pepper. Hermetically seal the paper to form a packet and cook the vegetables in the oven for 15 minutes (depending on the diameter of the slice thickness).

Preheat the oven to 180 degrees (convection). Wash and brush the potatoes thoroughly. Cut the potatoes diagonally at approx. 1-2 mm intervals, either place them on a tablespoon and only cut to the edge of the spoon, or place them next to a cutting board, hold tight and only cut to the height of the board. Place the potatoes in a baking dish and drizzle olive oil into the incisions with a spoonful of olive oil, season with herb salt and pepper and bake on the middle rack for about 45 minutes to 1 hour (depending on size) until they are soft and crispy on top. (If necessary, brush the potatoes with herb butter 10 minutes before the end.)

Heat the oil in a roasting pan, fry the bones in it for about 10 minutes until dark brown. Peel the onions and garlic. Clean the vegetables and roughly chop everything with the knife. Take out the bones. Fry the vegetables and tomato paste in the roasting tray for about 5 minutes. Add wine, 2 1/4 liters of water, cloves, pepper, bay leaf and bones. Cook uncovered over a low heat for at least 3 hours. Pour the stock through a fine sieve into a container, drain the bones and vegetables and then throw them away. You can freeze stock that you do not use straight away in freezer bags or cans (250 ml and 400 ml are frequently required quantities). It stays in the freezer for about 3 months.

Put 5,600 ml veal stock in a saucepan, add 50 ml red wine and reduce over medium heat until the consistency becomes firmer, season with salt and pepper. Bring the sauce to the boil, remove from the plate and assemble with 15 g of cold butter. (The butter binds the sauce and gives it a nice shine.)