Veal fillet with port wine sauce and truffled mashed potatoes

Ingredients for 4 servings:

• 700 g veal fillet(s), from the middle
• 20 g butter
• 1 tbsp oil
• some white pepper
• 2 shallots, peeled, finely diced
• 1 garlic clove(s), squeezed
• 1 bay leaf
• 1 sprig(s) rosemary, fresh
• 3 tbsp rosemary, fresh, chopped
• 200 ml port wine
• 800 ml veal stock
• 150 g bacon, white, Italian lardo, in thin slices
• some butter in flakes, ice-cold
• 800 g floury potatoes, peeled
• 120 ml sweet cream
• 20 g butter
• 100 g Fontina cheese, coarsely grated
• some nutmeg
• 1 piece(s) truffle, black, Perigord, approx. 50 g.
• some butter

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 14 hours 10 minutes

a recipe for the combi steamer-well prepared

The day before, pepper the veal fillet and sear on all sides in a pan with butter and oil for about 4 minutes. Remove and allow to cool. For the sauce, sauté the shallots, garlic, bay leaf and 1 sprig of rosemary in the frying fat, deglaze with port wine, pour through a fine sieve into a sauté pan and simmer until thickened. Pour in the veal stock and reduce to about 300 ml. Add the juices from the veal fillet and set aside. In a bowl, roll the fillet in the chopped rosemary. Arrange the lardo slices slightly overlapping, place the meat on top, wrap and tie like a parcel with kitchen string. Wrap tightly in cling film and chill for at least 12 hours. Preheat the combi steamer to 140°C/50%. Remove the veal fillet from the film, pat dry and place on a GN container. Cook in the combi steamer for 30-35 minutes. Check the internal temperature if necessary. Thicken the sauce with the butter flakes. Cook the potatoes, allow to cool, and press them through a potato ricer. Heat the cream and butter and add to the potatoes. Add the cheese. Thinly slice one half of the truffle and finely dice the other half. Melt in a little butter. Fold the diced truffles into the puree, arrange on plates with the sliced ​​veal fillet, drizzle with a little sauce, and garnish with the truffle slices.