Baked Veal Fillet with Pear- and Potato Purée

Ingredients

• 2 onions
• 300 g starchy boiling potatoes
• 5 ripe pears
• Salt
• 1 veal fillet (ca. 650 g)
• Pepper (freshly ground)
• 2 tbsp Vegetable oil
• 100 g Gorgonzola cheese
• 250 ml milk
• 60 g Butter
• nutmeg
• 20 g butter

Instructions

1. 1.

   Preheat the oven to 250°C with upper and lower heat.

2. 2.

   Peel the onions and cut them into rings. Peel, wash, core the pears, and dice both the potatoes and four pears into small cubes. Boil in salted water for 15‑20 minutes until tender. Meanwhile, rinse the veal fillet, pat dry, remove fat and sinews, and season all sides with salt and pepper. Heat oil in a pan and sear the fillet on all sides for 7‑10 minutes to develop a crust. Remove and place on a parchment‑lined baking tray. Bake in the preheated oven for 10‑15 minutes until pink inside. While the fillet cooks, wash the remaining pear and slice it thinly. Five minutes before the fillet finishes, lay the pear slices on the tray, top each with a piece of Gorgonzola, and allow to melt in the oven. Drain the cooked potato and pear cubes, let them steam off, mash them, then mix in milk and butter. Season with salt, pepper, and nutmeg, keep warm. Take the fillet out of the oven, let it rest briefly, and cut into four equal medallions. In a pan, brown the onion rings in 20 g butter until golden. Plate the purée on warmed plates, press lightly, place a veal medallion on top, and garnish with the melted pear slices and onion rings.