Veal Fillet with Cognac Sauce and Cardamom Carrots

Ingredients

• 600 g veal fillet (ready to cook)
• Salt
• Pepper (freshly ground)
• 3 tbsp vegetable oil
• 5 tbsp cognac
• 200 g crème fraîche
• 500 g waxy potatoes
• 400 g bundle of carrots
• 2 cm fresh ginger
• 4 green cardamom pods
• Cayenne pepper
• 1 untreated orange (juice)
• 1 vanilla pod
• 120 ml milk
• 30 g Butter

Instructions

1. 1.

   Preheat the oven to 100°C with upper and lower heat. Wash, pat dry, trim, salt and pepper the meat, then sear it in a hot pan with 2 tbsp oil on all sides. Roast in the preheated oven for about 60-70 minutes until pink inside. Meanwhile, deglaze the pan with cognac, stir in crème fraîche, and simmer over medium heat for about 4 minutes. Season with salt and pepper and remove from heat.

2. 2.

   Peel, wash, quarter the potatoes and boil in salted water for about 25 minutes. Trim the carrots, leaving a 2 cm green tip, and peel them. Peel the ginger, slice into strips, and sauté with the pressed cardamom pods in a hot pan with 1 tbsp oil. Add the carrots, cook briefly, season with salt and cayenne pepper, and deglaze with orange juice. Simmer over medium heat covered for about 15 minutes.

3. 3.

   Split the vanilla pod lengthwise and crosswise, then bring the milk to a boil with it. Drain the potatoes, let them steam dry, and press through a potato masher. Remove the vanilla from the milk, pour it over the mashed potatoes, and blend with butter into a smooth purée. Season with salt and pepper. Take the fillet out of the oven, let rest briefly, and reheat the sauce. Spoon the purée into bowls, garnish with pieces of vanilla pod, and arrange the cardamom carrots, sliced veal fillet, and cognac sauce on top.