John Myers
Veal Fillet, Swiss Chard and Sage Potatoes
The perfect veal fillet, swiss chard and sage potatoes recipe with a picture and simple step-by-step instructions.
- 1 kg Veal fillet
- 1 bunch Swiss chard
- 200 g Tomatoes
- 800 g Potatoes
- 1 bunch Sage
- Preheat the oven including an ovenproof dish to 80 °. Pat the meat dry, season with salt and pepper. Heat a pan, add the oil and fry the fillet on all sides (including the ends) for 5-6 minutes. Transfer to the dish and cook in the oven (center, no fan) for approx. 1 hour 30 minutes until the meat has reached a core temperature of 60 °. Do not rinse the pan.
- Reheat the pan with the roasting set. Stir in the cognac and crème fraîche and reduce for 3 minutes over a medium heat.
- Wash the chard and tomatoes and fry briefly in a large saucepan. Season to taste with salt and pepper.
- Roast the pre-cooked potatoes for 20-30 minutes in the oven at 180 degrees with a fan. Sprinkle with coarse salt and garnish with sage leaves.
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