Veal Fillet Medallions on Red Wine Jus with Tomato Tartare and Roasted Rosemary Polenta

Clean the veal fillet and remove the stalks from the fresh herbs. Finely chop the herbs and set aside for the hollandaise sauce. Marinate the veal fillet with the remaining herbs and the best olive oil. Then cover the marinated meat and place it in the refrigerator. Preheat the oven to 150 degrees. Remove the veal fillet from the herb marinade and season with salt and pepper. Sear the meat on all sides in a hot pan and cook in the oven for about 10-15 minutes.

First grate the cheese and pluck the rosemary needles from the branches. Set half aside, finely chop the remaining rosemary needles.

The polenta cookies should be prepared the day before. To do this, bring the milk, butter, salt, grated nutmeg and rosemary to the boil. Slowly pour in the polenta semolina while stirring and let it soak for 5 minutes over a mild heat. Stir in the cheese with 2 egg yolks and then spread the dough in a baking paper-lined dish and let it set.

Cut out the polenta in a circle or cut into 4 cm cubes. Fry the polenta pieces together with the rosemary in hot oil until golden brown on both sides and sprinkle with pepper.

Peel the shallots and caramelize the sugar in a saucepan over medium heat until light brown. Deglaze with red wine and port and add cinnamon, thyme and cloves. Also add the shallots to the saucepan and reduce the liquid completely over medium heat.

It is best to make the jus the day before. To do this, roast 1 kilo of veal fillet bones in the oven for half an hour at a high temperature. Then fry the bones in a saucepan with oil, add 300 g of roasted vegetables, caramelize and stir in 5 tablespoons of tomato paste. Deglaze with a little red wine and let it boil down. Repeat this step, stirring constantly, until half a liter of the wine has been used up. Tip: The more you repeat this step, the darker the sauce will be.

Let the sauce steep overnight. Top up the next day with a liter of red wine and vegetable stock. Then let the vegetables simmer gently for hours on low heat. Then pour the dark sauce through a sieve into a suitable container. Before serving, add the red wine shallots.

Skin the tomatoes, remove the watery inner workings and cut into very fine cubes. Finely chop the shallots and caramelize briefly in a saucepan with powdered sugar until they are translucent. Now cut the strawberries into very fine cubes. Then make a dressing from olive oil, raspberry vinegar, salt and pepper. Then cut the garlic into fine slices and roast it on baking paper in a preheated oven at 200 degrees until golden yellow. Mix the chopped tomatoes, strawberries and shallots with the dressing and let it steep for a moment. Arrange the tomato tartare on the veal fillet and garnish with chilli flakes to taste.