Filet of veal with violette truffle and garden vegetables
Food

Filet of Veal with Violette Truffle and Garden Vegetables

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

Filet of veal with violette truffle and garden vegetables

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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