Veal Fillet with Kohlrabi and Sugar Snap Pea Vegetable

Ingredients

• 4 medium firm potatoes
• 2 tbsp olive oil
• Salt
• 400 g kohlrabi
• 100 g green beans (trimmed)
• 100 g Sugar snap peas
• 2 tbsp butter
• 125 ml dry white wine
• 600 g veal fillet (from a dairy calf)
• pepper (ground)
• 2 tbsp Rapeseed oil
• 100 ml dry red wine
• 200 ml veal stock
• 3 tbsp heavy cream
• Nutmeg (freshly grated)
• milk foam (for garnish)

Instructions

1. 1.

   Preheat the oven to 180°C with top and bottom heat.

2. 2.

   Wash the potatoes thoroughly, flatten the upper and lower sides (use the sections elsewhere). Brush both sides with oil, season with salt, and place on a baking sheet lined with parchment. Bake in the oven for about 40 minutes, turning once.

3. 3.

   For the vegetable, peel the kohlrabi and cut into ~1 cm cubes. Rinse the beans and drain. Wash the sugar snap peas, trim, and slice into thin strips. Melt butter and sauté the vegetables for 1-2 minutes. Deglaze with wine and simmer gently for about 10 minutes.

4. 4.

   Rinse the meat, pat dry, and divide into four equal medallions. Tie each with kitchen twine, season with salt and pepper, and sear briefly in a hot rapeseed oil pan on all sides. Wrap in foil and bake in the oven for 5-15 minutes depending on desired doneness.

5. 5.

   Meanwhile, deglaze the pan with red wine and bring to a boil. Add the stock and reduce for about 10 minutes.

6. 6.

   Finish the vegetable with cream and season with salt and nutmeg. Taste the meat sauce and adjust seasoning. Spread sauce over four plates, top with vegetables, place one medallion on each plate (remove twine first). Arrange a potato slice and garnish with milk foam as desired.