Kalbs Tafelspitz with Sauteed Mushrooms

Ingredients

• 600 g veal Tafelspitz (1 piece; trimmed by butcher)
• Salz
• Pfeffer (ground)
• 3 EL olive oil
• 3 Schalotten
• 500 g small porcini mushrooms
• 3 white peaches
• 1 TL chopped rosemary needles
• 1 EL Butter
• 2 EL balsamic vinegar

Instructions

1. 1.

   Season the veal Tafelspitz with salt and pepper, then sear it all over in 2 EL olive oil in a roasting pan. Roast in a preheated oven at 120°C on the rack for 70 to 80 minutes until pink.

2. 2.

   Peel the Schalotten and slice into thin strips. Clean the mushrooms and cut into fine slices. Wash the peaches, halve them, pit, and cut into thin slivers. Sauté the Schalotten in 1 EL olive oil, add the mushrooms, and cook together. Season with salt, add rosemary, and stir through.

3. 3.

   Add the peach slivers and butter. Stir well.

4. 4.

   For serving, slice the veal Tafelspitz thinly and arrange on plates. Spoon the porcini-peach vegetable mixture over the meat, season with salt and pepper, and drizzle with olive oil and balsamic vinegar.