Veal Fillet Wrapped in Chard with Red Wine and Shallot Sauce and Pumpkin and Mashed Potatoes

Fry the veal fillet whole on both sides for approx. 4 minutes. Then let it rest and wrap in Swiss chard leaves. Then later in the oven for 10 minutes at 150 degrees.

Halve the shallots and caramelize them in a pan with the sugar. In a saucepan, fry some olive oil with half a bunch of soup vegetables and add the tomato paste. When roasted aromas develop on the bottom with the ½ liter of red wine and let it boil down. Gradually add the veal stock and continue to reduce. Finally, pass the sauce through a sieve and season to taste and refine with ½ tbsp butter and add the shallots.

Peel the pumpkin and potatoes and cut them into large cubes and cook in salted water for 20 minutes. Then drain and mash, add the milk and the rest of the butter, season with nutmeg to taste.