Veal filet with chestnut crust

Name: Veal filet with chestnut crust
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 600 g Red cabbage; 3 Shallots; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Fruit vinegar; 6 TABLESPOONS Sunflower oil; 75 g Horseradish root; 1 small apple; 2 TABLESPOONS Fresh cream; 1 TABLESPOON Lemon juice; 4 Veal fillet medallions (à approx. 150 g); 8 Stem(s) Thyme; 150 g Chestnuts (canned); 50 g soft butter; 4 TABLESPOONS Breadcrumbs

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

600 g Red cabbage
3 Shallots
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Fruit vinegar
6 TABLESPOONS Sunflower oil
75 g Horseradish root
1 small apple
2 TABLESPOONS Fresh cream
1 TABLESPOON Lemon juice
4 Veal fillet medallions (à approx. 150 g)
8 Stem(s) Thyme
150 g Chestnuts (canned)
50 g soft butter
4 TABLESPOONS Breadcrumbs

Directions

1
Clean, wash and quarter the cabbage and cut into fine strips. Peel shallots and cut 2 pieces into fine strips. Knead cabbage and shallots with salt, pepper, vinegar and 4 tablespoons of oil
2
Peel and finely grate the horseradish. Wash apple, quarter it, remove core. Dice quarter. Mix horseradish, apple cubes and crème fraîche. Season to taste with salt, pepper and lemon juice
3
Wash the meat, dab dry and season with salt. Heat 2 tablespoons of oil in an ovenproof pan and fry the meat for approx. 5 minutes, turning it over
4
In the meantime, finely dice the remaining shallot for the crust. Wash the thyme and shake dry. Strip the leaves from the stalks, except for a little to garnish. Chestnuts chop. Knead butter, breadcrumbs, diced shallots, thyme and chestnuts. Season with salt and pepper. Spread the crust on the medallions. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes. Arrange salad, meat and horseradish on plates and garnish with thyme