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Veal Fillet Wrapped in Bacon with Almond Cream Savoy Cabbage, Red Wine Shallot Sauce

5 from 4 votes
Total Time 3 hours 15 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 252 kcal

Ingredients
 

For the veal fillet

  • 1 kg Veal fillet
  • 10 disc Breakfast bacon
  • Sprigs of thyme
  • Salt
  • Pepper from the grinder
  • 2 tbsp Clarified butter

For the cream savory

  • 0,5 Pc. Savoy cabbage fresh
  • 1 Pc. Onion
  • 2 tbsp Clarified butter
  • 200 ml Cream
  • 50 g Flaked almonds
  • Salt
  • Pepper
  • Nutmeg

For the red wine and shallot sauce

  • 6 Pc. Shallots
  • 4 tbsp Cold butter
  • Salt
  • 1 tsp Sugar
  • 2 tbsp Balsamic vinegar
  • 0,5 liter Red wine
  • 400 ml Veal stock
  • Pepper

For the potato rösti

  • 1 kg Waxy potatoes
  • 2 Pc. Onion
  • 3 Pc. Egg yolk
  • Oil
  • Salt
  • Pepper

Instructions
 

For the veal fillet wrapped in bacon:

  • Pat the veal fillet dry, season well with salt and pepper and fry briefly on all sides in the hot clarified butter. Place the strips of bacon side by side and roll the fillet in them. Place in a baking dish or a small drip pan and preheat the oven to 200 degrees circulating air. It is an advantage to have a meat thermometer and put it in the middle of the fillet on the side. When the meat has a core temperature of 50 degrees, turn off the circulating air and grill the bacon until crispy for another 2 to 3 minutes using the top heat or the grill function of the oven.

For the creamed sausage with almonds:

  • Blanch the pearling leaves in boiling water for 2 minutes, rinse in ice water. Chop and set aside. Finely dice the onion and sauté with the savoy cabbage in the hot clarified butter. Deglaze with the cream and season. Lightly roast the almond flakes in the oven and mix with the savoy cabbage before serving.

For the red wine and shallot sauce:

  • Cut the shallots into fine rings and sauté them with half the butter and a little salt. Sprinkle with sugar and let it caramelize. Keep stirring and deglaze with the acetico balsamic vinegar. Then pour in the wine and let it boil for at least 15 minutes. Add the veal stock and let simmer for up to an hour. Remove from heat, season with salt and pepper and fold in the rest of the cold butter.

For the potato rösti:

  • Peel the potatoes and grate them in the food processor. Finely dice the onion and mix with the egg yolk into the potato mixture. Bake small heaps with oil in a non-stick pan.

Nutrition

Serving: 100gCalories: 252kcalCarbohydrates: 3.2gProtein: 3.1gFat: 21.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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