Veal Fillet with Sweet Potato and King Oyster Mushrooms

Dice shallots. Sauté in a pan with a little butter. Deglaze with 150 ml balsamic vinegar and simmer at low temperature until the liquid is reduced by about a third. Add 300 ml cream and reduce again by a third. Then add 200g butter and season with salt, sugar and pepper. Lather up with the hand blender immediately before serving.

Cut the peeled sweet potatoes into small cubes. Simmer the potato cubes in a saucepan with 250 g butter over low heat. After 10 minutes add 200 ml of cream and then simmer for another 10 minutes. Reduce the liquid slightly. When the sweet potatoes are done, puree them with a hand blender until they are creamy and season with salt.

Bring 2.5 l stock to the boil. Add the veal fillet and let it steep over low heat (the stock must no longer boil). After about 15-20 minutes, test (pressure test) how cooked the meat is. Ideally, it should still be very pink because it is then seared briefly!

Remove the fillet from the stock, dry it completely, cut into portions and fry in a pan with fat on both sides. Season with fresh pepper and salt.

King oyster mushrooms

Sauté the king oyster mushrooms and spring onions in a little butter.

Arrange all components on the plate. Good Appetite!