Veal fillet in potato coat

Name: Veal fillet in potato coat
Cook time: 1 h
Total time: 1 h
Yield: 2
Ingredients: 350 g Veal filet; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS clarified butter; 2 stem(s) Chervil and parsley; 200 g Potatoes; 1 Egg; 3 TABLESPOONS Flour; 7-10 Tbsp grated nutmeg; 300 g Chanterelles; 50 g Shallots; 1 TABLESPOON Butter or margarine; 1 TABLESPOON Chive rolls; 100 ml Veal stock; 200 g beetroot; 7-10 Tbsp Cling film

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 2

350 g Veal filet
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS clarified butter
2 stem(s) Chervil and parsley
200 g Potatoes
1 Egg
3 TABLESPOONS Flour
7-10 Tbsp grated nutmeg
300 g Chanterelles
50 g Shallots
1 TABLESPOON Butter or margarine
1 TABLESPOON Chive rolls
100 ml Veal stock
200 g beetroot
7-10 Tbsp Cling film

Directions

1
Dab veal fillet dry and cut into four slices. Season with salt and pepper and fry for 3-5 minutes on both sides in a tablespoon of hot clarified butter. Wash and chop the chervil and parsley.
2
Peel, wash and coarsely grate the potatoes. Mix with egg, a tablespoon of flour, chervil and half of the parsley. Season with salt, pepper and nutmeg. Form eight cookies and place them in two rows next to each other on foil.
3
Dab the roasted veal steaks dry, dust with flour and arrange them side by side on four potato biscuits. Fold the other four biscuits over with the help of the foil. Fry on both sides in a tablespoon of hot clarified butter for 5-8 minutes.
4
Clean and wash chanterelles. Peel the shallots and cut into fine slices. Sauté the mushrooms in the hot butter, add the shallots. Add remaining parsley and chives. Season with salt and pepper.
5
Add veal stock and cook for about 5 minutes. Peel the beetroot and cut into sticks. Turn in the remaining flour and bake in the remaining hot clarified butter for about 2 minutes. Arrange two steaks with chanterelles and beetroot on each plate.