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🍽️ Tender Veal Fillets with Grilled Vegetables and Vinaigrette

488 kcal · 30 min · 4 servings

Ingredients

• 1 kg Veal Fillet
• 1.5 kg Vegetables (e.g. young carrots, mini pumpkin, broad beans, eggplant)
• 0.5 l rich meat broth
• 1 tbsp Basil (chopped)
• 1 tbsp Thyme (chopped)
• 1 tbsp Tarragon (chopped)
• 30 g dried tomatoes
• 50 g fresh tomato cubes
• 30 g Shallots (finely sliced)
• 50 g pitted olives
• 1 tbsp Parsley (finely chopped)
• 1 tbsp Basil (finely chopped)
• 3 tbsp Balsamic vinegar
• 6 tbsp Olive oil
• Salt
• Pepper (from the mill)

Instructions

1. 1. Finely chop or mince the ingredients for the vinaigrette.
2. 2. Whisk the chopped ingredients with the balsamic vinegar and olive oil until a creamy sauce forms.
3. 3. Season the vinaigrette to taste with salt and pepper.
4. 4. Boil the mini pumpkin and eggplant in water or prepare them on the grill.
5. 5. Slice the veal fillets into even medallions.
6. 6. Season the veal slices with salt and pepper.
7. 7. Bring the soup with the herbs to a boil in a pot.
8. 8. Place the seasoned veal fillets into the hot soup.
9. 9. Let the fillets steep in the hot liquid for about 20 minutes without boiling them further.
10. 10. Toss the boiled vegetables briefly in some butter until they are warm and glossy.
11. 11. Plate the tossed vegetables, the grilled vegetables, and the veal medallions.
12. 12. Serve the vinaigrette on the side to drizzle over the dish as desired.

Nutrition per serving

• kcal: 488
• Protein: 58 g · Fett/Fat: 22 g · Carbs: 13 g