Veal Fillet with Potatoes
⏳ Time
1 hour 30 minutes
🥕 Ingredients
16
🍽️ Servings
4
Description
Veal Fillet with Potatoes
Ingredients
- Veal Fillet - 21.2 oz
- Sugar - 0.9 oz
- Onion - 1 head
- Vegetable Oil - 1 tablespoon
- Chicken Broth - 3 fl oz
- Red Grape Juice - 3 fl oz
- Allspice berries - 1 tablespoon
- Salt - to taste
- Cream - 3 fl oz
- Ground Black Pepper - to taste
- Salad Potatoes - 17.6 oz
- Whole egg - 1 piece
- Butter - 1.8 oz
- Ground Nutmeg - to taste
- Carrot - 3.5 oz
- Broccoli - 7.1 oz
Step by Step guide
Step 1
Wash the potatoes, place them in a pot of boiling salted water, and cook for 15 minutes. Drain the water and leave the potatoes in the pot to dry for 5 minutes.
Step 2
Peel the still hot potatoes using a fork or kitchen knife. Keep the potatoes warm to facilitate further processing.
Step 3
Grate the hot potatoes on a fine grater. Mix with the yolk and 30 grams of butter, season with salt, pepper, and nutmeg, and knead the dough.
Step 4
Place the dough in a piping bag and make rosettes by squeezing the potatoes into a greased baking dish. Bake for 15 minutes in the oven at 356°F.
Step 5
Peel the carrots, trimming them so that 2 cm of green tops remain. Wash the broccoli and cut it into florets. Blanch the vegetables for 3 minutes in boiling salted water, then let them drain. Before serving, dip the vegetables in melted butter, season with salt and pepper.
Step 6
Season the meat with salt and pepper. Heat the butter and vegetable oil, and fry the fillet until a crust forms. Add the diced onion, broth, and wine, and simmer covered for 15 minutes over low heat. Remove the meat and let it cool. Strain the sauce, add the cream, and reduce. Season with salt and pepper.
Step 7
Slice the meat and serve it with the vegetables and sauce.
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