John Myers
Veal Fillet with Rocket and Potato Puree and Strips of Root Vegetables
The perfect veal fillet with rocket and potato puree and strips of root vegetables recipe with a picture and simple step-by-step instructions.
- 500 g Veal boiled beef
- Olive oil
- Salt and pepper
- 150 g Carrots
- 150 g Parsley root
- 1 bunch Arugula
- 125 ml Cream
- Nutmeg
- Butter
- 750 g Floury potatoes
- Wild herbs
- 500 ml Veal stock
- Sear the veal pointed in the pan in olive oil. Then put in the oven at 80-85 degrees for about 2-2.5 hours until the core temperature of 55-58 degrees is reached.
- Cut the carrots and parsley root into fine strips. Peel the potatoes and cook them with a little salt, drain them and then mash them to a puree with salt and nutmeg (use a hand blender if necessary). Remove the stems from the washed rocket and mash it too. Smooth with cream.
- Reduce the veal stock a little and, if necessary, thicken a little. Put the finished meat from the oven into the pan again with butter and oil and fry again briefly (!) On all sides for nice roasted aromas. Cut the meat into strips and let stand briefly in the oven. Briefly toss the vegetable strips in the pan so that they stay firm to the bite.
- Now arrange the mashed potatoes on the plate (possibly shape a turret with a ring). Place 2-3 slices of meat on top and put the vegetable strips on top. Pour veal stock over them and garnish with wild herbs if you like.
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