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🍽️ Steamed Veal Fillet with Colorful Vegetables

507 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 1 garlic clove
• 2 tbsp olive oil
• 200 ml dry white wine
• 200 ml veal stock
• 6 sprigs parsley
• 6 sprigs thyme
• 4 sprigs tarragon
• 2 sprigs sage
• 600 g veal fillet trimmed (middle piece)
• sea salt
• pepper (from the mill)
• 300 g kohlrabi
• 2 carrots
• 50 g snow peas
• 2 tbsp butter
• 80 ml vegetable broth
• 1 tsp hot mustard
• 100 ml whipping cream
• 1 tsp horseradish (jar)
• olive oil (for drizzling)
• cress
• chervil

Instructions

1. 1. Peel the onion and the garlic.
2. 2. Cut the onion into thin strips.
3. 3. Slice the garlic into thin slices.
4. 4. Heat the oil in a hot pot.
5. 5. Sauté the onions and garlic briefly until they are soft and translucent.
6. 6. Deglaze the mixture with the wine and the meat broth.
7. 7. Bring the liquid to a boil.
8. 8. Reduce the heat slightly.
9. 9. Shake the rinsed herbs dry.
10. 10. Place half of the herbs on the steamer insert.
11. 11. Rinse the veal fillet.
12. 12. Pat the meat dry.
13. 13. Season the meat generously with salt and pepper.
14. 14. Place the meat on the herb bed.
15. 15. Place the insert into the pot over the hot liquid.
16. 16. Steam the meat covered for about 20 minutes until medium-rare.
17. 17. Turn the meat halfway through the cooking time.
18. 18. Remove the meat from the steamer insert.
19. 19. Wrap the meat in aluminum foil.
20. 20. Let the meat rest in the foil for about 10 minutes.
21. 21. Pick the remaining herbs from the stems.
22. 22. Chop the herbs finely.
23. 23. Spread the chopped herbs on a plate.
24. 24. Peel the kohlrabi and the carrots.
25. 25. Cut the vegetables into long spaghetti-like strips using a spiralizer.
26. 26. Wash the snow peas.
27. 27. Trim the ends of the snow peas.
28. 28. Cut the snow peas into thin strips.
29. 29. Sauté the vegetables together in hot butter briefly.
30. 30. Season the vegetables with salt and pepper.
31. 31. Add some broth.
32. 32. Steam the vegetables for about 2 minutes.
33. 33. Unwrap the meat from the foil.
34. 34. Place the meat on a plate.
35. 35. Brush the surface thinly with mustard.
36. 36. Roll the meat in the prepared herbs.
37. 37. Slice the meat into thin pieces with a sharp knife.
38. 38. Arrange the meat slices in the center of the plates.
39. 39. Season the slices lightly with salt and pepper once more.
40. 40. Remove the vegetable spaghetti from the pan.
41. 41. Roll them into small mounds using a meat fork.
42. 42. Place the vegetable mounds on the meat.
43. 43. Stir the vegetable broth with the cream and the horseradish.
44. 44. Let the sauce thicken slightly until creamy.
45. 45. Season the sauce with salt and pepper to taste.
46. 46. Drizzle the sauce around the meat.
47. 47. Drizzle the dish with a little olive oil.
48. 48. Serve the dish garnished with cress and chervil.

Nutrition per serving

• kcal: 507
• Protein: 40 g · Fett/Fat: 30 g · Carbs: 11 g