Festive fillet & roast plate

Name: Festive fillet & roast plate
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 1.5 kg Roast veal (from the nut); 7-10 Tbsp Salt; 8 TABLESPOONS Oil; 2 TEASPOONS Sweet peppers (e.g. smoked); 3 Pork fillets (approx. 350 g each); 3 Putenfilets (ca. 350 g); 150 g creamy honey; 75 g grated parmesan; 7-10 Tbsp Pepper; 3 Garlic cloves; 4 TSP freeze-dried herbs (e.g. marjoram and parsley); 2 TABLESPOONS Butter; 1/2 litre dry white wine; 2 TABLESPOONS Cornstarch

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

A fine selection of veal, pork and turkey will satisfy every guest. Thanks to the low-cooking method, everything is juicy without you having to keep an eye on the clock at all times

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 12

1.5 kg Roast veal (from the nut)
7-10 Tbsp Salt
8 TABLESPOONS Oil
2 TEASPOONS Sweet peppers (e.g. smoked)
3 Pork fillets (approx. 350 g each)
3 Putenfilets (ca. 350 g)
150 g creamy honey
75 g grated parmesan
7-10 Tbsp Pepper
3 Garlic cloves
4 TSP freeze-dried herbs (e.g. marjoram and parsley)
2 TABLESPOONS Butter
1/2 litre dry white wine
2 TABLESPOONS Cornstarch

Directions

1
For the roast, wash the veal roast, dab dry and season with salt. Heat 2 tablespoons of oil in a frying pan. Brown the roast veal all around. Place on a baking tray and season with paprika powder. First roast in the preheated oven (electric cooker: 125 °C/circulating air: 100 °C/gas: see manufacturer) for approx. 45 minutes.
2
For the fillets, wash the pork and turkey, dab dry and season with salt. Fry them one after the other in hot frying fat all around. Place the fillets on a second baking tray. Deglaze the roasting set with 200 ml water, put aside.
3
Mix honey, parmesan and pepper. Peel and chop the garlic. Mix with dried herbs, 6 tablespoons of oil and pepper. Spread pork fillets with the parmesan and honey mixture, turkey fillets with the herb oil. Spread butter in pieces on the turkey filets.
4
Push the roast veal onto the lower slide-in strip. Slide the pork and turkey fillets onto the middle rack and fry everything for about 1 hour. After about 30 minutes, change the baking trays once.
5
Keep meat warm. Pour the meat from the pan and the trays into a pot. Fill up with wine and 800 ml water. Bring to the boil and simmer for about 5 minutes. Stir starch and about 6 tbsp. water until smooth. Thicken the sauce with it. Season to taste with salt and pepper. Arrange everything.