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Medium-rare veal fillet with spring vegetables


For 4 portions

  • 1 kg (35.27 oz) green asparagus
  • 250 g (8.81 oz) white mushrooms
  • 2 dried tomatoes in oil, drained
  • 400 g (14.11 oz) grenaille potatoes / baby potatoes
  • 4 x 150-gram (5.29-oz) veal medallions
  • 1 garlic clove
  • 1 tbsp of rapeseed oil for frying
  • 100 ml (3.53 fl . oz) vegetable stock

Take the medallions out of the fridge at least 2 hours before frying.

Preheat the oven to 80°C / 176 °F.

Cut off the ends of the asparagus. If necessary, peel the bottom third and use the VIOLI V-slicer at thickness 1 to cut the asparagus into slices.

Use the VIOLI V-slicer at thickness 2 to cut the white mushrooms into slices. Dice the dried tomatoes.

Boil the grenaille potatoes / baby potatoes in salt water.

Peel the garlic and roast in a coated pan in rapeseed oil. Season the medallions with salt and pepper. Brown each side in the garlic oil for 2 minutes and roast in the oven for 20-25 minutes until medium-done. Put the pan with the roasting juices to one side for the vegetables.

Sauté the vegetables in portions in the pan at medium heat, add vegetable stock to the roasting juices and toss the vegetables and tomatoes in it again.

Serve the medallions with the vegetables and the potatoes.

If the potatoes are ready too early, simply drain, put back into the pot, put the lid back on and wrap in a tea towel. This will keep them hot for another while and they will acquire a nuttier flavour.

Preparation time: approx. 45 min.

Nutritional value per portion: 349 kcal, 1461 kJ, 41 g Protein, 11g Fat, 22 g Carbohydrates, 7 g Fibre

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