Tender fillet of veal with chilli-herb side dishes

Name: Tender fillet of veal with chilli-herb side dishes
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 250 g Herbal Siddlings; 6 Stem(s) Thyme; 2 Veal fillets (approx. 200 g each; alternatively beef fillet); 7-10 Tbsp salt, pepper; 4 TABLESPOONS Olive oil; 2 TABLESPOONS Butter; 1 Garlic clove; 1⁄2 red chilli pepper; 3 Stem(s) curly parsley; 7-10 Tbsp grated peel from 1⁄2 Organic lemons

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

250 g Herbal Siddlings
6 Stem(s) Thyme
2 Veal fillets (approx. 200 g each; alternatively beef fillet)
7-10 Tbsp salt, pepper
4 TABLESPOONS Olive oil
2 TABLESPOONS Butter
1 Garlic clove
1⁄2 red chilli pepper
3 Stem(s) curly parsley
7-10 Tbsp grated peel from 1⁄2 Organic lemons

Directions

1
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Carefully clean the herb side pieces and cut them in half lengthwise. Wash thyme and pat dry well. Dab veal fillets dry and season on all sides with salt and pepper.
2
Heat 2 tablespoons of oil in a frying pan. Sauté the fillets on each side for about 1 minute. Add 1 tablespoon butter and thyme and toss in the pan. Place everything in an ovenproof dish and cook in the hot oven on the second rack from below for 12-15 minutes.
3
In the meantime, peel the garlic and crush it finely with a broad knife blade. Clean the chilli, carve lengthwise, remove seeds, wash and cut into fine rings. Wash parsley, shake dry and chop finely.
4
Heat 2 tablespoons of oil in the hot frying fat of the pan. Sauté the garlic and chillies in it over a low heat for 2-3 minutes until colourless. Add the herb seitlings and fry for 2-3 minutes over high heat until golden brown.
5
Add 1 tablespoon butter. Season with salt, pepper and lemon peel. Sprinkle with parsley and arrange with the veal fillets.