in

Veal Fillet Today Is my Standard with Fine Sauce

5 from 6 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 402 kcal

Ingredients
 

the meat

  • 1 piece Veal or pork tenderloin
  • 2 tablespoon Clarified butter
  • 1 piece Onion (finely diced)
  • 5 leaves Fresh sage (cut into fine strips)
  • 2 piece Fresh Kafir lime leaves (cut into fine strips)
  • 1 teaspoon Black salt
  • 1 teaspoon Kampot pepper red
  • 100 ml Veal broth
  • 100 ml Plum wine
  • 1 piece Lime (pressed)

the sauce

  • 100 ml Cream 30% fat
  • 20 g Flour butter

the potatoes

  • 500 g Potatoes (triplets)
  • 1 tablespoon Clarified butter
  • 2 Branches Fresh rosemary (chopped)
  • 2 Branches Fresh thyme (chopped)
  • 2 Branches Espelette pepper
  • 2 Branches Rock salt rose

the paprika

  • 1 piece Paprika (red-yellow-green) each
  • 1 piece Chilli from the mill
  • 1 piece Salt from the mill
  • 50 g Butter
  • 1 tablespoon Olive oil

Instructions
 

preparation

  • The triplets are brushed well and then washed. Pre-cook in boiling water for 10 minutes. They are then placed in a pan with clarified butter, seasoned with the ingredients listed and cooked dry. In this case, dry cooking means that they will be cooked slowly to the end.
  • The fillet (it is important to parry, i.e. to remove any silver skin) is seared in clarified butter on each side in a sufficiently large pan. When the fillet is browned all over, season it and add the onion (finely diced). Let the paint take off briefly. Put the herbs (finely chopped) in the pan and loosen the base in the pan with the veal stock. Now let the fillet sit in the pan for 5 minutes. Only then do you add the plum wine and let the fillet cook for another 10 minutes.
  • During this time, the peppers, cut into finger-thick strips, are cooked firm to the bite with a little butter while turning them several times. Then the spices as well as the olive oil are added. Warm places.
  • Remove the fillet from the pan and pass the remaining stock through a sieve once. Pull longer with cream and then thicken with a little flour butter. You can of course also bind with a little ice-cold butter, cornstarch or arrowroot. According to your taste.
  • Cut the meat into any portions and put it back in the sauce. Finish with black salt. Now all you have to do is arrange the plate and enjoy.

    Nutrition

    Serving: 100gCalories: 402kcalCarbohydrates: 0.8gProtein: 3.6gFat: 43.5g
    Avatar photo

    Written by John Myers

    Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe




    Leek Cutlets on Vegetables

    Savoy Cabbage Bundt Cake