Prepared by Sebastian Neiderhell
Head Chef in Schliersee, Bavaria, Germany
We use:
- Veal Filet
- Violette Potatoes
- Vegetables (at your choice)
- Carrots
- Tomatoes
- Leek
- Celeriac
- Onions
- Spices
- Red Wine
Preparation by Sebastian:
1. First you make the Demiglace of Veal Bones.
I make it like every other sauce of bones with carrots, leek, celeriac and onions, roasted veal bones, spices, much red wine and a little bit tomato.
Then I let it cook for 1 day, give it through a fine screen, make in another pot a reduction of Portwine and the put in the jus. Then reducing to the right thickness and salting.
2. Then I make the Mousseline of Violette Potatoes, washing them, peeling, steaming till they are soft.
Prepare in a pot – butter and onion cubes, the soft potatoes and heavy cream.
Then I put it through a potatoe press, make a emulsion and then I brush it through a fine screen
3. Then I take the Veal Filet, cut off the tendon, tie it that it have a similar thickness, salting and spicing, sous vide to 52 degree Celsius, grilling, slicing and serve!
4. The last but not least, the Garden Vegetables: washing, peeling if necessary, stewing it in Butter, vegetable stock and spices. Serve!
Finishing with fresh garden cress
Add leeks ash (the black powder in the photo)
Enjoy!
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