Veal Fillet Medallions with Parsley Noodles and King Oyster Mushrooms Sous Vide

Prepare meat

1. Parry the meat, wash it and seal it in a bag in two equal pieces with garlic and rosemary. Cook in a water bath at 56 ° C for about 2 hours. The exact time is not important and the meat forgives up to an hour of “waiting time” without any problems. To do this, cut the mushrooms into slices and set aside for later preparation.

Pasta

1. Put the flour in a bowl, beat the eggs in the middle and whisk with a little water. Now knead the mixture with your hands into an even and consistent mass. If the batter is too dry, add a little water. If it’s too moist, add flour.
2. Let the dough rest a little and then knead with your hands on the floured table. Now cut the dough into pieces and process into thin ribbon noodles using the pasta machine according to the instructions.

sauce

1. Prepare a reduction of your own taste from the ingredients over five hours.
2. As soon as the meat is ready, take it out of the bag and pour the juice into the sauce. Heat some oil in the pan and sear the meat briefly and until the roasted aromas have developed. Let it rest for a few minutes.
3. During this time, cook the fresh pasta in hot water for about 3-4 minutes, drain and mix with the parsley in a wok pan.
4. Briefly fry the oyster mushrooms in the roasting fat of the veal fillet on both sides. Cut the meat into medallions approx. 2 cm thick and arrange on the plates with all the ingredients.