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🍽️ Veal fillet with celery puree and red wine shallots

504 kcal · 30 min · 4 servings

Veal fillet with celery puree and red wine shallots Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the veal fillet medallions under running water.
  2. 2. Pat the meat dry with a kitchen towel.
  3. 3. Set the meat aside to reach room temperature.
  4. 4. Wash the celery thoroughly.
  5. 5. Peel the celery stalks.
  6. 6. Cut the celery into coarse cubes.
  7. 7. Place the celery cubes in a pot.
  8. 8. Cover the celery with salted water.
  9. 9. Bring the water to a boil.
  10. 10. Reduce the heat to medium.
  11. 11. Cover the pot.
  12. 12. Simmer the celery for about 15 minutes until soft.
  13. 13. Peel the shallots.
  14. 14. Halve the shallots lengthwise.
  15. 15. Make sure the bottom part (root end) stays intact.
  16. 16. Heat 1 tablespoon of butter in a pot over medium heat.
  17. 17. Place the shallot halves in the hot butter.
  18. 18. Sweat the shallots for about 3 minutes.
  19. 19. Add the sugar.
  20. 20. Add the balsamic vinegar.
  21. 21. Deglaze the mixture with red wine.
  22. 22. Bring the liquid to a boil.
  23. 23. Reduce the sauce over medium heat for about 10 to 15 minutes.
  24. 24. Keep the shallots warm until serving.
  25. 25. Heat 1 tablespoon of oil in a frying pan over high heat.
  26. 26. Season the veal fillet with salt.
  27. 27. Sear the meat in the hot oil on all sides.
  28. 28. Cook the meat for about 2 minutes per side.
  29. 29. Reduce the heat to low.
  30. 30. Add 1 tablespoon of butter.
  31. 31. Cover the frying pan with a lid.
  32. 32. Finish cooking the medallions for about 3 minutes.
  33. 33. Wrap the meat in aluminum foil.
  34. 34. Let the meat rest until you are ready to serve.
  35. 35. Drain the celery using the pot lid.
  36. 36. Let the celery steam dry.
  37. 37. Add the crème fraîche.
  38. 38. Blend the celery with an immersion blender until creamy.
  39. 39. Season the puree with salt.
  40. 40. Season the puree with pepper.
  41. 41. Plate the veal fillet.
  42. 42. Add the celery puree.
  43. 43. Add the red wine shallots.
  44. 44. Drizzle the dish with some sauce.
  45. 45. Serve the dish.

Nutrition per serving