Veal fillet in herb coating on pointed cabbage and pepper cherries (The perfect dinner)

Name: Veal fillet in herb coating on pointed cabbage and pepper cherries (The perfect dinner)
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Head pointed cabbage (about 600 g); 7-10 Tbsp Salt; 4 Shallots; 1 TABLESPOON Olive oil; 100 ml Vegetable broth; 200 g Whipped cream; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 50 g frozen cherries; 800 g Veal filet; 3 TABLESPOONS clarified butter; 500 g Potatoes (e.g. triplets); 2 TABLESPOONS Butter; 200 ml dry red wine; 400 ml Veal stock; 15 g Cornstarch; 8 Stem(s) Parsley; 1/2 bunch Chervil; 3 TABLESPOONS green pesto; 7-10 Tbsp Aluminium foil

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Head pointed cabbage (about 600 g)
7-10 Tbsp Salt
4 Shallots
1 TABLESPOON Olive oil
100 ml Vegetable broth
200 g Whipped cream
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
50 g frozen cherries
800 g Veal filet
3 TABLESPOONS clarified butter
500 g Potatoes (e.g. triplets)
2 TABLESPOONS Butter
200 ml dry red wine
400 ml Veal stock
15 g Cornstarch
8 Stem(s) Parsley
1/2 bunch Chervil
3 TABLESPOONS green pesto
7-10 Tbsp Aluminium foil

Directions

1
Clean, wash and cut the pointed cabbage into strips. Blanch the pointed cabbage in plenty of boiling salted water for about 2 minutes. Remove, rinse cold and drain well in a sieve. Peel 2 shallots and dice finely. Heat the oil in a large pot. Sauté the shallots for about 3 minutes. Add the pointed cabbage and sauté briefly. Deglaze with stock and cream, bring to the boil and simmer for about 5 minutes. Season to taste with salt, pepper and nutmeg. Keep pointed cabbage warm. Let the cherries thaw
2
Wash the veal fillet and dab dry. Heat 1 tbsp. clarified butter in a pan. Season the fillet with salt and pepper and fry it all around in the hot pan, then put it on the fat pan of the oven. Keep the roasting set. Cook the fillet in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for 25-30 minutes (it is best to put a meat thermometer from the side into the middle. At 59 °C core temperature the meat is tender pink)
3
In the meantime, wash the potatoes thoroughly, grate them dry and cut them into thin slices. Heat 2 tablespoons of clarified butter in a large pan. Fry the potatoes for 15-20 minutes, turning them over. Season to taste with salt and pepper
4
Peel 2 shallots and dice finely. Heat the frying pan again, melt butter in it. Add the shallots and fry for approx. 3 minutes. Deglaze with wine and stock, bring to the boil and simmer for about 10 minutes (until the liquid has reduced by about half). Pour through a sieve into a second pot. Add the cherries and bring to the boil again. Stir starch and 1 tbsp. water until smooth, add to the sauce and simmer for about 2 minutes. Season the sauce with salt and pepper. Keep sauce warm
5
Wash herbs, shake dry. Pluck leaves from the stems and cut them into small pieces, except for a few chervil leaves for garnishing. Remove meat from the oven, brush with pesto and roll in the chopped herbs. Cover the meat lightly with foil and let it rest for about 10 minutes. Cut meat into slices and arrange with pointed cabbage, potatoes and cherry sauce. Sprinkle with chervil leaves