Veal Fillet with Marsala Truffle Sauce and Fresh Vegetables from Market with Potato Strudel

Let the market vegetables soak in the melted butter for 10-15 minutes and season with salt.

In the meantime, divide the meat into 4 medallions, season with salt and pepper and fry in oil in a pan for 4 - 5 minutes on each side. Take the medallions out of the pan and keep warm.

Deglaze the roast with the aceto and let it boil down briefly. Add the garlic, marsala, cream and meat extract. Bring the sauce to the boil briefly and season with salt and pepper. Refine with a little truffle oil if you like.

Sweat the finely chopped onions in the butter until translucent and allow to cool. Roughly grate the jacket potatoes from the previous day and place in a large bowl. Mix the 2 egg yolks with the cream and the finely chopped herbs and pour over the potatoes. Add the cooled onions, salt, pepper and some dried marjoram and knead well with your hands.

Roll out the defrosted puff pastry into a rectangle of about 24 x 30 cm and thread off narrow strips of dough from the edges for garnishing. Place the potato mixture on the puff pastry and shape into a roll. Brush the edges of the pastry with the remaining egg yolk and beat over the potato mixture.

Place the strudel with the seam on a baking sheet lined with baking paper, decorate with the strips of dough and brush with egg yolk. Poke a few small holes in the dough with a fork.

Bake at 225 degrees for 10 minutes, then reduce the heat to 200 degrees and bake for about 10-15 minutes. Remove the strudel and let it rest for 5 minutes. Cut into 2 cm thick slices with the electric knife.