John Myers
Veal Fillet in Sweet Pepper and Morel Sauce with Parsnip Puree
The perfect veal fillet in sweet pepper and morel sauce with parsnip puree recipe with a picture and simple step-by-step instructions.
- 900 g Veal fillet
- Salt and pepper
- 3 tbsp Germ oil
- 2 Pc. Shallots
- 1 tbsp Mustard hot
- 1 tbsp Butter
- 400 ml Port wine
- 300 ml Madeira wine
- 3 tbsp Dried morel
- 1 tbsp Green pepper
- 300 g Parsnips
- 2 Pc. Potatoes
- 1 Cup Milk lukewarm
- 1 Pc. Butter
- 1 Pr Salt
- 1 Pr Nutmeg
- Preheat the oven to 90 degrees. Prepare the fillet ready to cook, season and fry in hot oil for 5 minutes. Let the meat cook in the oven for about 30 minutes.
- For the sauce, peel the shallots, dice them finely and sauté them in butter with mustard. Then deglaze with port wine and Madeira and let it boil down.
- First soak the morels and then cut them into thin slices. Add pepper, cranberries and cold butter. Bring to the boil briefly and season to taste.
- Peel and roughly dice the potatoes and parsnips. Then cook in lightly salted water until soft and drain. Then puree with the potato masher and gradually add milk and butter until the desired consistency is achieved. Season to taste.
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