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🍽️ Tender Veal Filet Steaks with Herb Steam and Vermouth Sauce

425 kcal · 30 min · 4 servings

Ingredients

• 2 shallots
• 200 g snow peas
• 1 bunch chervil
• 280 g veal fillet (2 veal fillets)
• salt
• pepper
• 1 tsp oil
• 20 g butter
• 3 tbsp dry vermouth
• 175 g soy cream

Instructions

1. 1. Peel the shallots and cut them into very small cubes.
2. 2. Trim the ends of the snow peas and slice them into thin strips.
3. 3. Wash the chervil and shake it dry.
4. 4. Pluck the chervil leaves from the stems.
5. 5. Finely chop half of the chervil leaves.
6. 6. Place the other half of the chervil leaves into a steamer insert.
7. 7. Wash the veal filets and pat them dry with kitchen paper.
8. 8. Season the filets lightly with salt and pepper.
9. 9. Heat oil in a grill pan.
10. 10. Sear the filets over very high heat for 30 seconds on each side.
11. 11. Remove the filets from the pan immediately.
12. 12. Place the seared filets in the steamer insert on top of the herbs.
13. 13. Distribute the snow pea strips evenly over the filets.
14. 14. Fill a suitable pot with about 2 to 3 centimeters of water.
15. 15. Place the steamer insert in the pot so that the water does not touch the food.
16. 16. Cover the pot.
17. 17. Steam the filets and snow peas for 5 to 6 minutes in the herb steam.
18. 18. Heat a separate pan.
19. 19. Foam the butter in the hot pan.
20. 20. Add the shallot cubes and sweat them until translucent.
21. 21. Stir in the vermouth.
22. 22. Allow the liquid to reduce completely.
23. 23. Add the soy cream.
24. 24. Bring the sauce to a boil.
25. 25. Reduce the sauce until creamy.
26. 26. Season the sauce finally with salt and pepper.
27. 27. Stir in the finely chopped chervil leaves.
28. 28. Spoon the sauce onto the plates.
29. 29. Place the steamed filets and snow peas on top of the sauce.

Nutrition per serving

• kcal: 425
• Protein: 32 g · Fett/Fat: 29 g · Carbs: 7 g