Veal fillet strips with mascarpone sauce

Ingredients for 4 servings:

• 600 g veal fillet(s)
• 15 g clarified butter
• n. B. Salt
• n. B. Pepper, from the mill
• 2 stalk(s) leeks
• 3 shallots
• 75 g walnuts
• 2 tbsp olive oil
• 250 g mascarpone
• 2 tbsp balsamic vinegar
• 1 pinch of salt
• some pepper, from the mill
• 2 egg yolks
• 2 tbsp parsley, flat (chopped)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

and leek and walnut vegetables

Preparation: Cut the fillet into thin strips. Slice the leek into thin rings. Finely chop the shallots. Quarter the walnuts and roast them without oil or fat. Let them cool slightly and then chop them. Preparation of the sauce: Mix the mascarpone, balsamic vinegar, salt and pepper in a saucepan and heat gently. Then stir in the egg yolk and keep warm. Important: The sauce must not boil. Preparation of the vegetables: Heat olive oil in a pan, fry the leek and shallots gently for 5 minutes. Stir in the walnuts and keep warm. Preparation of the meat: Heat the clarified butter in a pan. Fry the fillet strips well for approx. 2 minutes. Season with salt and pepper. Serving: Place the meat on preheated plates, add the vegetables and pour the sauce over them. Garnish with parsley. Serve with tagliatelle and salad.