Sliced Veal with Rösti

Ingredients

• 500 g veal tenderloin
• Salt
• Pepper (freshly ground)
• 200 g mushrooms
• 4 shallots
• 2 tbsp hempseed oil
• 3 tbsp butter
• 125 ml dry white wine
• 125 ml meat broth
• 200 g whipping cream
• 2 tsp cornstarch
• parsley (for garnish)
• 1 kg cooked potatoes (from the day before)
• Salt
• Pepper (freshly ground)
• 4 tbsp clarified butter

Instructions

1. 1.

   Cut the veal across the grain into strips about 1 cm wide. Season with salt and pepper. Clean the mushrooms and slice them.

2. 2.

   Peel the shallots and dice finely. Heat the oil and 1 tbsp butter, then sear the veal strips over high heat while stirring constantly for 3 to 4 minutes. Remove with a slotted spoon and keep warm.

3. 3.

   Melt the remaining butter in the pan, sauté the shallot cubes until translucent, add the mushrooms and cook over high heat until golden brown, seasoning with salt and pepper before adding them to the veal.

4. 4.

   Deglaze the pan with wine, bring to a boil, then add broth and cream. Reduce over high heat for several minutes; thicken with cornstarch if desired or continue reducing until the sauce is silky and seasoned to taste.

5. 5.

   For the rösti, peel and grate the potatoes coarsely. Season with salt and pepper. Heat clarified butter in a non-stick pan, spoon batter into the pan, flatten, and cook each side until golden yellow. Flip carefully; for larger rösti, cover with a lid at medium heat while cooking.

6. 6.

   Add the veal and mushrooms to the sauce and warm through. Sprinkle sliced veal with parsley and serve alongside the rösti.