Veal Fillet Medallions with Asparagus and Fresh Herbs
Ingredients
- Veal Fillet
- veal fillet medallions - 6 - 150 Gram fillets
- Leek - 6 Strips
- Freshly ground sea salt and pepper
- Stock For Poaching & Vinaigrette
- Butter - 30 Grams
- Shallots - 80 Grams
- Mushrooms - 40 Grams
- Asparagus Stock - 250 ML
- Garlic Clove - 1/2
- Bay Leaf - 1/2
- Mint
- Estragon Leaves
- Basil
- Salt
- Peppercorns
- Asparagus
- White Asparagus - 18 Spears
- Green Asparagus - 6 Spears
- Butter - 40 Grams
- Water - 1 Liter
- Salt - Taste
- Sugar - Pinch
- Lemon Juice - Splash
- White Bread - Slice
- Vinaigrette
- Olive Oil - 40 ML
- Shallots - 40 Grams
- Pine Nuts - 40 Grams
- Granny Smith Apple - 1
- Meat Stock
- Cider Vinegar - 20 ML
- Chives
- Estragon
- Sweet Basil
- Mint
- Salt
- Lemon Juice - Splash
- Vegetables
- Butter - 20 Gram
- Snow Peas - 150 Grams
- Asparagus Pieces - 200 Grams
- Diced Tomatoes - 150 Gram
- Asparagus Stock - 1/16 Liter
- Salt & Petter
- Lime Sauce
- Sour Cream - 1/8
- Lime Juice - 1/2 Lime
- Salt & Pepper
- Garnish
- Fresh Herbs
Instructions
Veal fillet:
Flatten veal medallions, form and tie with leek strips. Season.
White asparagus: Peel. Bring butter, water and seasoning to a boil, add asparagus to pot and cook. Should still be al dente. Remove from stove and allow to soak in stock.
Green asparagus: Boil green asparagus in salt water until al dente and rinse with cold water so that it retains its green color.
Directions (veal fillet, stock, vinaigrette):
Fillet: Heat butter and glaze veal medallions on both sides. Add shallots, mushrooms and herbs, season and add asparagus stock. Poach for about 10 minutes in stock that is boiling lightly. Remove medallions, allow to drip off and keep warm. Stock should be passed through a fine sieve.
Vinaigrette: Heat olive oil, allow shallots and pine nuts to brown slightly, add diced apple and then add the strained stock. Add apple cider vinegar and season to taste. Stir in herbs to finish.
Asparagus: Heat white and green asparagus in asparagus stock. Season to taste.
Vegetables: Cream butter and saute snow peas and asparagus pieces. Add diced tomatoes, season and add asparagus stock. Simmer until the liquid has evaporated, then glaze.
Lime sauce: Beat sour cream with lime juice and seasoning – chill.
To serve: Arrange white and green asparagus. Place vegetables on plate in decorative fashion, cut veal medallions in half and place meat on vegetable base. Pour vinaigrette over dish generously, drizzle lime sauce and garnish with fresh herbs.
TIP: Chicken breast fillets can be used instead of the veal fillet.
