Veal Fillet in Bread Crust with Red Wine Sauce

Ingredients

• 600 g veal fillet
• oil (for frying)
• 2 EL shallot cubes
• 20 ml Vermouth
• 100 ml red wine
• 150 ml veal stock (glass or meat broth)
• starch (for binding)
• 1 bundle mixed herbs
• 50 g cream cheese
• 1 egg
• 1 TL mustard
• Salt
• Pepper (from the grinder)
• 1 tsp lemon zest
• 2 slices tramezzini bread (Italian delicatessen)
• 2 EL clarified butter
• fresh herbs (for garnish)

Instructions

1. 1.

   Season the veal fillet with pepper and sear it in oil on all sides. Remove, wrap in foil and let rest in a preheated oven at 100 °C for 10 minutes. In the pan, sauté the shallots in the remaining fat, deglaze with vermouth, reduce, add wine and broth, and simmer covered for at least 15 minutes. Strain through a sieve, season, and thicken the liquid with a little starch mixed in cold water as desired.

2. 2.

   Wash the herbs, dry, and finely chop. Mix cream cheese, egg, and mustard; season with salt, pepper, and lemon zest. Flatten the bread between parchment paper with a rolling pin. Remove one side of the parchment. Spread the herb cream on the bread. Unwrap the fillet, pat dry, place it on the coated bread, and roll up. Tie loosely with kitchen twine if desired. Heat clarified butter in a pan and brown the bread roll all sides until golden brown. Before serving, remove the twine if needed, cut the veal into pieces, and garnish with fresh herbs.