Veal Fillet with Herb Crust and Vegetables

Ingredients

• 3 tomatoes
• 400 g Mushrooms
• 3 spring onions
• 5 tbsp olive oil
• Salt
• pepper (from grinder)
• 0.5 bunch Parsley
• 4 thyme sprigs
• 40 g breadcrumbs
• 2 tbsp freshly grated Parmesan
• 1 tbsp coarse mustard
• 4 veal medallions (pre‑cut, about 160 g each)
• 2 tbsp butter

Instructions

1. 1.

   Preheat the oven to 220 °C (425 °F) with upper and lower heat. Blanch the tomatoes, cool, peel, quarter, deseed and dice them. Clean the mushrooms and cut into thick slices. Wash the spring onions, trim, halve lengthwise and then cut crosswise. Place the mushrooms, spring onions and tomatoes in a baking dish, drizzle with 2 tbsp oil and season with salt and pepper. Roast for 15–20 minutes.

2. 2.

   Mix the breadcrumbs, parmesan, mustard and remaining oil; season with salt and pepper. Pat the medallions dry, season, then sear them in a hot pan with melted butter until browned on all sides. Spread the breadcrumb mixture over the medallions and place them atop the vegetables. Bake for another 10 minutes to gratinate. Plate onto bowls and serve.