Veal saddle medallions with Mediterranean mashed potatoes, green asparagus and lime sauce (VOX Promi Dinner Patrick Bach)

Name: Veal saddle medallions with Mediterranean mashed potatoes, green asparagus and lime sauce (VOX Promi Dinner Patrick Bach)
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 700 g Potatoes; 7-10 Tbsp Salt; 150 g Artichoke hearts (tin); 75 g dried tomatoes in oil; 1 collar Parsley and basil; 2 Garlic cloves; 75 g black olives, without stone; 8 TABLESPOONS Olive oil; 500 g green asparagus; 200 ml Milk; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 3 Branches of rosemary; 4 Veal saddle medallions (approx. 200 g each); 2 limes + some slices to garnish; 200 ml dry white wine; 4 Bay leaves; 3 white peppercorns; 150 g Butter; 7-10 Tbsp Kitchen yarn

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

700 g Potatoes
7-10 Tbsp Salt
150 g Artichoke hearts (tin)
75 g dried tomatoes in oil
1 collar Parsley and basil
2 Garlic cloves
75 g black olives, without stone
8 TABLESPOONS Olive oil
500 g green asparagus
200 ml Milk
7-10 Tbsp Pepper
7-10 Tbsp Sugar
3 Branches of rosemary
4 Veal saddle medallions (approx. 200 g each)
2 limes + some slices to garnish
200 ml dry white wine
4 Bay leaves
3 white peppercorns
150 g Butter
7-10 Tbsp Kitchen yarn

Directions

1
Peel, wash and quarter the potatoes and cook in boiling salted water for about 20 minutes. Drain artichokes and dried tomatoes. Wash parsley and basil, dab dry and pluck leaves from the stalks.
2
Set aside some basil leaves for garnishing. Coarsely chop the remaining basil and parsley leaves. Peel garlic and dice finely. Cut artichokes, olives, except some for garnishing, and tomatoes into pieces.
3
Heat 1 tablespoon of oil in a frying pan. Fry the artichokes, tomatoes, half the garlic, parsley and basil for 2-3 minutes. In the meantime, clean and wash the asparagus and cut off the woody ends. Cook the asparagus in boiling salted water for about 5 minutes.
4
Finely puree the artichoke mixture and 5 tbsp. oil in a blender. Drain the potatoes and let them evaporate briefly on the switched off hotplate. Add milk and mash. Fold in the artichoke mixture, season to taste with salt, pepper and a little sugar and keep warm in a closed saucepan.
5
Quench the asparagus in cold water. Wash the rosemary, dab dry and pluck the needles from the stalks. Wash the meat, dab dry, possibly tie into shape with kitchen string. Heat 1 tablespoon of oil in a pan.
6
Fry the meat on both sides for about 2 minutes. Add garlic and rosemary when turning. Season meat with salt and pepper at the end. In the meantime, wash the limes hot, rub dry and grate the skin.
7
Halve the limes and squeeze them. Remove the meat from the pan, place it on a baking tray or in an ovenproof dish, pour over the roasting set and cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 14-16 minutes.
8
Heat 1 tablespoon of oil in a frying pan. Fry the asparagus for 3-4 minutes until brown and season with pepper. Reduce white wine, bay leaf, peppercorns, 50 ml lime juice and lime zest in a small, high pot to approx. 75 ml, remove from heat and let cool down a little.
9
Dice the butter and let it melt in it, while foaming it up with the cutting stick. Remove the meat. Arrange meat, asparagus and mashed potatoes on plates. Add some lime sauce. Garnish with olives, lime wedges and basil.