Veal Roast with Tomato Sauce

Ingredients

• 800 g veal fillet
• 1 Tbsp clarified butter
• 1 head cauliflower
• 0.5 lemon (coarsely chopped)
• 4 tomatoes
• 200 g unsalted peanuts
• 1 tbsp butter
• 2 tbsp olive oil
• 1 tbsp basil (finely chopped)
• Salt
• ground pepper

Instructions

1. 1.

   Clean the cauliflower, cut into florets and cook in plenty of boiling salted water with the coarsely chopped lemon for about 8 minutes until al dente. Remove, shock in ice water, drain, and discard the lemon pieces.

2. 2.

   Season the veal fillet with salt and pepper and sear it in hot butter all around over medium heat for about 10 minutes. Wrap in foil and keep warm at 100°C in a preheated oven.

3. 3.

   From the tomatoes cut off the stem ends, make cross cuts, blanch briefly in boiling water, remove, shock in cold water, peel, halve, core, and dice into small cubes.

4. 4.

   Roast peanuts in butter until golden yellow, add cauliflower, toss well, and heat through.

5. 5.

   Sauté tomato cubes briefly in hot olive oil, season with salt and pepper, and fold in basil.

6. 6.

   Slice the veal fillet and serve it with the cauliflower and tomatoes.