John Myers
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Veal Fillet with Homemade Spaetzle and Lamb’s Lettuce
The perfect veal fillet with homemade spaetzle and lamb’s lettuce recipe with a picture and simple step-by-step instructions.
For the fillet:
- 1 tbsp Chervil
- 1 tbsp Tarragon
- 1 tbsp Basil
- 1 tbsp Leaf parsley
- 1 tbsp Rosemary
- 1 kg Veal fillet
- Salt and pepper
For the porcini mushroom sauce:
- 30 g Dried porcini mushrooms
- 1 Pc. Shallot
- Veal stock
For the spaetzle:
- 500 g Flour
- 5 Pc. Eggs
- 250 ml Water
- Salt
For the lamb’s lettuce:
- 150 g Lamb’S lettuce
- 1 Pc. Pear
- 100 g Walnut kernels
- 8 tbsp Balsamic vinegar crema
Veal fillet
- Fry the fillet and then season with salt, pepper and rub in the herbs. Then shrink the meat, vacuum seal and place in the sous vide cooker at 56 degrees. Then let it sit in the cooker for at least two hours.
Porcini mushroom sauce
- Soak the mushrooms for about 45 minutes. Then drain the mushrooms and collect the water. Now fry the mushrooms, add the chopped onions and fry with them. Pour in some mushroom water and let it reduce.
- For the next 30 minutes, pour in the stock and mushroom water again and again and let it reduce. Finally, pour in the stock one last time and bring the sauce to the boil. If necessary, season with salt and pepper and, if necessary, bind a little.
spaetzle
- Mix the eggs, salt and flour and carefully add the water until the dough has the right consistency. Then press or scrape this into boiling water. Put the finished spaetzle in a greased muffin baking pan and brush with salted butter. Then heat them up in the oven for about 20 minutes at 100 ° C. Finally, take the spaetzle out of the baking pan with a spoon and place it on the plate.
Lamb’s lettuce
- Wash the lamb’s lettuce properly and place in bowls. Dice the pear and chop the nuts. Fry both in a pan with butter and set aside. Foam the balsamic cream in the pan. Put the pears and nuts on the salad, then pour in the balsamic cream.
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