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🍽️ Veal fillet with white asparagus and tarragon sauce

630 kcal · 30 min · 4 servings

Ingredients

• 600 g veal fillet
• salt
• pepper (from a mill)
• 3 shallots
• 1 clove of garlic
• 4 tbsp ghee
• 150 ml dry white wine
• 300 ml meat broth
• 30 g fresh tarragon
• 4 tbsp crème fraîche (min. 30% fat content)
• 2 tbsp whipping cream (min. 30% fat content)
• 1 tsp medium-hot mustard
• 1 pinch sugar
• 500 g waxy potatoes
• 50 ml sunflower oil
• salt
• pepper (from a mill)
• 300 g white asparagus
• 1 drop lemon juice
• 1 tbsp cold butter

Instructions

1. 1. Preheat the oven to 180 degrees Celsius fan mode.
2. 2. Wash the veal fillet and pat it dry with kitchen paper.
3. 3. Season the meat generously with salt and pepper.
4. 4. Peel the shallots and the garlic clove.
5. 5. Finely chop the shallots and garlic.
6. 6. Heat the ghee in a casserole dish.
7. 7. Sear the veal fillet on all sides.
8. 8. Add the chopped shallots and garlic to the meat.
9. 9. Sauté the vegetables briefly.
10. 10. Deglaze the mixture with white wine.
11. 11. Pour in the broth.
12. 12. Insert a cooking thermometer into the meat.
13. 13. Place the casserole on the lower rack in the oven.
14. 14. Cook the meat until the thermometer reads 60 degrees Celsius.
15. 15. Wash the potatoes thoroughly.
16. 16. Halve the potatoes.
17. 17. Grease a baking tray with oil.
18. 18. Sprinkle salt and pepper on the tray.
19. 19. Place the potatoes on the tray.
20. 20. Place the tray on the middle to upper rack in the oven.
21. 21. Cook the potatoes for 20 minutes.
22. 22. Turn the potatoes.
23. 23. Fry the potatoes for another 10 minutes until golden brown.
24. 24. Wash the tarragon.
25. 25. Shake the tarragon dry.
26. 26. Set aside a few sprigs of tarragon.
27. 27. Finely chop the remaining tarragon.
28. 28. Add the whole tarragon sprigs to the potatoes on the tray.
29. 29. Fry the sprigs briefly in the hot oil.
30. 30. Peel the asparagus.
31. 31. Cut off the woody ends of the asparagus.
32. 32. Fill a wide pot with salted water and a splash of lemon juice.
33. 33. Cook the asparagus in the pot for 10 to 15 minutes.
34. 34. Remove the cooked meat from the oven.
35. 35. Wrap the meat in aluminum foil.
36. 36. Loosen the browned bits from the sauce in the casserole dish.
37. 37. Add a little more broth to the sauce if necessary.
38. 38. Deglaze the pan juices.
39. 39. Stir the crème fraîche into the sauce.
40. 40. Stir the cream into the sauce.
41. 41. Season the sauce with mustard.
42. 42. Season the sauce with sugar.
43. 43. Season the sauce with salt.
44. 44. Stir the chopped tarragon into the sauce.
45. 45. Stir the cold butter into the sauce.
46. 46. Pour the finished sauce into a small bowl.
47. 47. Slice the meat.
48. 48. Remove the asparagus from the pot.
49. 49. Let the asparagus drain.
50. 50. Plate the meat with the potatoes and asparagus.
51. 51. Pour the sauce over the meat.
52. 52. Garnish the dish with the fried tarragon leaves.
53. 53. Serve the dish.

Nutrition per serving

• kcal: 630
• Protein: 37 g · Fett/Fat: 39 g · Carbs: 25 g