Steamed Veal Fillet Steaks
Steamed veal fillet steaks with sugar snap peas and chervil: cooking over steam preserves nutrients and vitamins, making the filet especially tender.
Ingredients
- 2 shallots
- 200 g Sugar snap peas
- 1 bundle chervil
- 280 g veal fillet (2 fillets)
- Salt
- Pepper
- 1 tsp oil
- 20 g butter
- 3 tbsp dry vermouth
- 175 g soy cream
Instructions
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1.
Peel and finely dice the shallots.
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2.
Clean the sugar snap peas and cut into thin strips.
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3.
Wash the chervil, shake off excess water, pluck the leaves. Cut half finely, place the other half in a steamer basket.
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4.
Rinse the fillets, pat dry and season lightly with salt and pepper. Heat oil in a grill pan. Sear the fillets on both sides for 30 seconds over high heat, then remove immediately from the pan.
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5.
Place the fillets in the steamer basket on top of the chervil and arrange the sugar snap peas over them.
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6.
Fill the bottom of an appropriate pot about 2–3 cm with water and insert the basket so that the food does not touch the water. Cover the pot and steam the fillets for 5–6 minutes in herb vapor.
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7.
Heat a pan and let the butter foam. Sauté the diced shallots until translucent.
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8.
Stir in the vermouth and reduce completely.
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9.
Add the soy cream, bring to a boil and reduce into a creamy sauce. Season with salt and pepper, fold in chervil. Spoon the sauce onto the plate, arrange the meat and sugar snap peas on top.
