Veal fillet coated in herbs

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50 g mixed herbs: parsley, chervil, thyme, marjoram, tarragon, chives
Olive oil
600 g fillet of veal, centre cut
Salt
Pepper
Pull the parsley, chervil, thyme, marjoram and tarragon leaves off the stalks and chop them; finely chop the chives. Mix the herbs with a little olive oil.
Put a piece of cling film 20 cm longer than the fillet on to the work surface and lay the herbs along the middle of the cling film, in a row that is the same length as the veal. Season the fillet with salt and pepper, turn it over in the herbs and wrap it in the cling film. Wrap this parcel in aluminium foil, sealing the ends up well. Put the wrapped fillet on to the stainless steel tray.
Put the stainless steel tray into the cold cooking space at level 2. Steam 100 °C, 40 minutes.
For the herb jus, sweat the onions and herbs in the butter, pour in the port and allow to reduce by half, then add the veal stock, bring to the boil and leave to simmer for 10 minutes. Pour the sauce through a sieve.
Take the fillet out of the cooking space, leave to rest for a few minutes, remove the foil and film, then slice the fillet up.
Pour a little of the herb jus on to the plate and arrange the fillet on top.

Herb jus

1 small onion, finely diced
2 tbsp mixed herbs: parsley, chervil, thyme, marjoram, tarragon, chives
1 tbsp butter
1 dl port wine
2 dl brown veal stock

Stainless steel tray

Quantity Ingredient
1 tbsp butter
1 small onion
50 g mixed herbs: parsley, chervil, thyme, marjoram, tarragon, chives
2 tbsp mixed herbs: parsley, chervil, thyme, marjoram, tarragon, chives
Pepper
1 dl port wine
Olive oil
600 g fillet of veal, centre cut
2 dl brown veal stock
Salt

Customer reviews (2)

  • Angela F.

    Customer review in German

    Enorme Gaumenfreude

    November 12, 2016

    Die frischen Kräuter um das perfekt gegarte Fleisch wäre schon für sich ein himmlischer Genuss, der würzige Jus dazu rundet es zu einer ausserordentlichen Gaumenfreude ab. Ein unkompliziertes Rezept um zu brillieren!

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  • Michelle J.

    Customer review in French

    excellent !

    April 26, 2014

    J'ai haché plus d'herbes pour pouvoir farcir mon filet aussi. La cuisson est parfaite, le goût fabuleux avec des légumes de printemps. J'ai ajouté un carotte coupée en brunoise pour la sauce que je n'ai pas passée…..très très bonne !!!

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