in Recipes

Veal loin steak under herb crust with chanterelles

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Ingredients for 4 servings:

  • 4 steak(s) (veal saddle steaks)
  • 250 g chanterelles
  • 1 bunch of spring onions
  • 1 shallot(s)
  • ½ bunch parsley
  • ½ bunch thyme
  • 2 tbsp breadcrumbs
  • 2 tbsp butter
  • Oil for frying (peanut oil)
  • salt and pepper

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Knead breadcrumbs, finely chopped parsley and thyme leaves, the finely chopped shallot, and 1 tbsp room-temperature butter into a smooth stuffing, then season with salt and pepper. Season the veal loin slices with salt and pepper and then sear them briefly in oil on both sides. Spread the herb stuffing on the fillets and bake for 6 minutes at 220°C in a preheated oven. Fry the cleaned chanterelles in a mixture of 1 tbsp oil and 1 tbsp butter until golden brown on all sides. Add the sliced ​​spring onions, season with salt and pepper, and braise for about another minute, turning frequently.

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Written by John Myers

Professional Chef with 29 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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