John Myers
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Veal Fillet with Mashed Potatoes and Vegetables
The perfect veal fillet with mashed potatoes and vegetables recipe with a picture and simple step-by-step instructions.
Mashed potatoes:
- 2,5 kg Floury potatoes
- 250 ml Milk
- 200 ml Cream
- 150 g Butter
- Salt
- Pepper
- Nutmeg
Sauce:
- 1 Pc. Beef leg slice
- 1 Pc. Marrow bone
- 1 package Soup vegetables
- 1 bottle Red wine
- 1 bottle Malt beer
- 3 tbsp Tomato paste
- 3 tbsp Sunflower oil
Vegetables:
- 1 Pc. Zucchini
- 1 Pc. Eggplant fresh
- 1 package Snack carrots
- 5 Pc. King oyster mushrooms
- 1 Pc. Broccoli
- 100 ml Olive oil
- 150 g Butter
- Salt
- Pepper
- Vegetable seasoning
- Rosemary
Veal fillet:
- 1,5 kg Veal fillet
- Rosemary
- Clarified butter
- Sea-Salt
Sauce:
- The soup vegetables are cut into large pieces. Now put on a saucepan with sunflower oil and let it get very hot.
- Fry the vegetables with the bones and tomato paste in the hot saucepan.
- The approach should develop good roasted aromas and then extinguished with the red wine before it can simmer on low.
- Add the malt beer and drain the sauce through a sieve after 1.5 hours. It can then be boiled again in a saucepan.
Vegetables:
- Cut the potatoes into cubes about 5×5 cm. While the potatoes are cooking, the vegetables can be cut
- The eggplant is cut into 2 cm thick slices. The zucchini is cut into 1 cm thick slices.
- Halve the king oyster mushrooms. Cut off both ends of the carrots. Cut the broccoli into bite-sized florets.
- Put the carrots and broccoli in a saucepan with salted water. When the salt water boils, put the carrots in the water for 4 minutes and then let them cool in cold water.
- Now put the broccoli in the boiling water for 3 minutes. Let the broccoli cool in cold water as well.
- Drain the cooked potatoes and either press through a potato press or through the meat grinder with fine holes.
- Season the pressed potatoes with salt, pepper and nutmeg. Then add milk, butter and cream to the potatoes and stir well to make a delicious mashed potatoes.
- The eggplant and zucchini are fried in olive oil with rosemary and vegetable spices until they are golden brown.
- Fry the carrots and broccoli in a separate pan with butter and season with vegetable spices.
- In another pan, fry the king oyster mushrooms with butter until crispy brown on both sides. Meanwhile, keep stirring the mashed potatoes as they heat up.
Veal fillet:
- Next, the veal fillet is parried, freed from fat and tendons and cut into 5 equal pieces.
- For the meat, heat a pan with clarified butter and fry the veal fillet medallions on both sides for 90 seconds.
- Take the seared veal fillets out of the pan and put them in a baking dish. Add rosemary and cook in the oven for 15 minutes at 180 ° C.
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