Veal Fillet with Herb Crust, Potato Noodles, Sauce and Seasonal Vegetables

For the herb crust, remove the crust from the toast and cut into small cubes. Chop the herbs or pluck the leaves.

Melt the butter in a pan. Finely chop the herbs and bread with the food processor and then mix the mixture with the melted butter.

Then spread the mixture on a board covered with cling film. Place a second layer of cling film on top and press the mass into an even sheet of approx. 0.5 cm. Place in the refrigerator for about 1.5 hours.

For the potatoes, wash the potatoes and place them unpeeled on a baking sheet. Cook in the preheated oven on the 2nd rack from the bottom for 50 minutes at 150 degrees (convection). Then remove the potatoes and peel them while they are still warm. Press the potatoes twice through the potato press into a bowl.

Stir in the butter, egg yolk and starch and season everything with salt and nutmeg. Knead the dough briefly on a lightly floured work surface and shape into a roll. Cut the roll into finger-thick slices and roll them with the slightly curved palm into finger-thick noodles.

Let the potato noodles simmer in plenty of boiling salted water over medium heat for about 5 minutes. Then take out the potato noodles, rinse and drain well. Fry briefly in lard again before serving.

Then preheat the oven to 80 degrees. Season the veal fillet with salt and pepper and sear it on all sides. Then put the meat in a baking dish and put in the oven. When the meat has a core temperature of around 58 degrees, it can be removed. Then take the herb crust out of the fridge and cut it so that it fits the meat exactly. Cover the meat with the crust and grill in the oven until the herb crust has become crispy. Sauce and vegetables can be chosen according to taste and season.