veal fillet on vegetables
Ingredients
for 4 servings:
600 g veal fillet
3 carrots
3 Teltower turnips
2 parsley roots
8 stalks of green asparagus
2 tablespoons clarified butter
4 slices of air-dried ham
150 ml vegetable broth
1 teaspoon each chopped thyme and marjoram
250 g double cream
100 g cream cheese
100 g butter
2 tablespoons finely chopped mixed herbs
iodized salt
black pepper
toothpick
Preparation :
Preheat the oven to 150° C. Wash, peel and cut the carrots, turnips and parsley roots into sticks. Wash, clean and blanch the asparagus. Cut the fillet into pieces about 10 cm long. Heat clarified butter in a saucepan and fry the fillet all over. Cover the fillet pieces with the halved asparagus spears and the ham. Secure with toothpicks. Briefly fry the vegetables in the frying fat. Pour in the stock and place the fillet pieces on top.
Sprinkle with thyme and marjoram. Cook in the oven for about 15 minutes. After 5 minutes of cooking, add the crème double. In the meantime, beat the cream cheese with the herbs and a pinch of salt until fluffy. Remove the fillet. Season the vegetables with salt and pepper. Serve the fillet with the vegetables and the cream cheese.
Bon appetit!