Poached Veal Fillet

Ingredients

• 2 carrots
• 2 stalks celery
• 1 leek
• 800 g veal fillet (pre‑cut)
• Salt
• Pepper
• 2 tbsp sunflower oil
• 4 sprigs Parsley
• 2 sprigs lovage
• 1 l veal stock (glass bottle)
• 2 Bay leaves
• 0.5 tsp Peppercorns
• 0.5 tsp juniper berries
• 5 g Butter (1 tsp)

Instructions

1. 1.

   Peel and trim carrots; wash and trim celery and leek. Slice carrots lengthwise into thin diagonal slices. Cut leek into narrow strips and celery into thin slices.

2. 2.

   Rinse veal fillet under cold water, pat dry, season with salt and pepper. Heat oil in a pan. Brown the meat on all sides over high heat for about 7–10 minutes.

3. 3.

   Add vegetables, herbs, stock, spices and a pinch of salt to a pot; bring to a boil over high heat.

4. 4.

   Reduce temperature to 80 °C. Place the meat in the liquid, cover, and poach for about 15–20 minutes.

5. 5.

   Remove and let rest briefly. Take out the meat and let it rest again. Remove vegetables with a slotted spoon and drain well. Melt butter in a pan. Sauté the vegetables over high heat for 3 minutes. Season with salt and pepper, arrange on a plate, slice the veal and serve atop the vegetables.