Veal medallions with vanilla morels

Ingredients

Directions

1. 1

   Soak morels in cold water for about 6 hours. Peel and wash the potatoes and cut or slice them into thin slices. Layer the potato slices fan-shaped in 4 small greased ramekins (each containing approx. 150 ml) up to the edge. Boil up milk and 100 g cream, season with salt, pepper and nutmeg. Pour milk into 2/3 of the ramekins. Bake gratin in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 45 minutes, cover with aluminium foil if necessary

2. 2

   Cut the vanilla pod lengthwise, scrape out the pulp with the back of a knife. Peel and finely dice the shallots. Melt the fat in a pot. Sauté shallots for 2-3 minutes, deglaze with white wine. Add the vanilla pod and vanilla pulp and reduce the wine by half for about 10 minutes

3. 3

   Cut the fillet into 4 medallions and season with salt and pepper. Heat oil in a pan. Fry the medallions in it for about 5 minutes. Drain the morels, wash them thoroughly and halve them if necessary. Add morels and 200 g cream to the sauce, bring to the boil, season with salt and pepper. Place medallions in the sauce, cover and simmer for 7-8 minutes

4. 4

   Remove the medallions from the sauce, wrap them in foil and let them rest for about 5 minutes. Remove gratin from the oven. Wash the thyme, shake dry, pluck the leaves from 3 stems and stir into the sauce. Arrange meat and morel sauce on plates, garnish with remaining thyme and sprinkle with coarse black pepper. Add potato gratin

5. 5

   waiting time approx. 5 1/2 hours