← All recipes

🍽️ Tender Veal with Crispy Chips and Colorful Vegetables

780 kcal · 30 min · 4 servings

Ingredients

• 600 g Veal Fillet
• Salt
• Pepper (from the mill)
• 2 tbsp Vegetable Oil
• 400 g Truffle Potato (e.g. Vitelotte)
• Vegetable Oil (for frying)
• Sea Salt
• 4 Artichoke Hearts (jar)
• 150 g Sweet Potatoes
• 1 Carrot
• 80 g Snow Peas
• 50 g Peas (frozen)
• 1 tbsp Butter
• Salt
• 100 ml dry White Wine
• 150 ml Vegetable Broth
• 150 ml Heavy Cream
• Nutmeg (freshly grated)
• 1 dash Lemon Juice
• 30 g Parmesan (block)

Instructions

1. 1. Preheat the oven to 100 degrees Celsius with top and bottom heat.
2. 2. Rinse the meat under running water.
3. 3. Pat the meat completely dry with kitchen paper.
4. 4. Remove any sinews or fat edges with a sharp knife.
5. 5. Season the meat with salt and pepper.
6. 6. Heat 2 tablespoons of oil in a large pan.
7. 7. Sear the meat on all sides until browned.
8. 8. Place the meat on a roasting rack.
9. 9. Place a drip pan or baking sheet under the rack.
10. 10. Roast the meat in the oven for 60 to 70 minutes until pink inside.
11. 11. Peel the potatoes using a vegetable peeler.
12. 12. Rinse the peeled potatoes.
13. 13. Slice the potatoes into paper-thin slices.
14. 14. Thoroughly dry the potato slices with kitchen paper.
15. 15. Heat frying oil in a wide pot.
16. 16. Check the oil temperature using a wooden cooking spoon.
17. 17. The oil is ready when small bubbles rise around the spoon.
18. 18. Add the potato slices in batches to the hot oil.
19. 19. Fry the chips for 2 to 3 minutes until crispy.
20. 20. Lift the chips out with a slotted spoon.
21. 21. Let the chips drain on kitchen paper.
22. 22. Lightly salt the chips.
23. 23. Drain the artichokes.
24. 24. Halve the artichokes.
25. 25. Peel the sweet potato.
26. 26. Cut the sweet potato into wedges.
27. 27. Peel the carrot.
28. 28. Shave the carrot lengthwise into thin strips.
29. 29. Wash the sugar snap peas.
30. 30. Trim the ends of the sugar snap peas.
31. 31. Remove any strings from the pods.
32. 32. Halve the sugar snap peas diagonally.
33. 33. Let the peas thaw.
34. 34. Heat butter in a pan.
35. 35. Sauté the sweet potato wedges for 6 minutes over medium heat.
36. 36. Add the artichokes, sugar snap peas, carrots, and peas.
37. 37. Sauté the vegetables for 1 to 2 minutes.
38. 38. Deglaze the vegetables with wine.
39. 39. Let the liquid reduce slightly.
40. 40. Remove the fillet from the oven.
41. 41. Let the meat rest briefly.
42. 42. Slice the fillet.
43. 43. Lift the vegetables out of the broth with a slotted spoon.
44. 44. Let the vegetables drain well.
45. 45. Distribute the vegetables onto the plates.
46. 46. Stir the cream into the sauce.
47. 47. Bring the sauce to a boil once.
48. 48. Season the sauce with salt, nutmeg, and lemon juice.
49. 49. Whisk the sauce until frothy using a hand blender.
50. 50. Arrange the meat and chips on top of the vegetables.
51. 51. Grate Parmesan over the dish.
52. 52. Drizzle the dish with the sauce.
53. 53. Serve the dish warm.

Nutrition per serving

• kcal: 780
• Protein: 52 g · Fett/Fat: 42 g · Carbs: 48 g