Veal Back Fillet with Swiss Chard and Chickpea Stew

Ingredients

• 600 g veal back fillet (ready to cook, boneless, trimmed)
• Salt
• Pepper (freshly ground)
• vegetable oil
• 500 g Swiss chard
• 200 g chickpeas
• 1 Pomegranate
• 1 onion
• 125 ml Vegetable broth
• 2 tbsp butter
• 1 piece cinnamon stick
• 4 coriander seeds
• 2 crushed cardamom pods
• 1 tbsp cold butter

Instructions

1. 1.

   Preheat the oven to 100°C (212°F) with upper and lower heat.

2. 2.

   Wash, pat dry, season the veal fillet with salt and pepper, then sear it in a hot pan with oil until browned on all sides. Transfer to the preheated oven and roast for about 50 minutes until pink inside.

3. 3.

   Wash, trim, rinse, and cut the Swiss chard into strips.

4. 4.

   Rinse chickpeas under running water and drain well.

5. 5.

   Halve the pomegranate, remove the seeds, and discard the white membrane.

6. 6.

   Peel and finely chop the onion. Sauté in a pot with 2 tbsp hot oil until translucent. Add the chard stems, cook briefly, then deglaze with broth. Stir in chickpeas and chard leaves, season with salt and pepper, and simmer over medium heat for about 5 minutes.

7. 7.

   In a skillet melt butter, add spices, and sauté until fragrant.

8. 8.

   Remove veal from oven and coat it in the spiced butter.

9. 9.

   Taste the vegetable mixture, fold in cold butter cubes, and plate. Slice the veal into medallions, arrange on top of the vegetables, drizzle with spiced butter, and sprinkle pomegranate seeds before serving.