Veal Tenderloin Roast with Yellow Pasta and Morel Mushrooms

Ingredients

• 30 g dried morels
• 600 g veal tenderloin (ready to cook, trimmed, boneless)
• Salt
• Pepper (freshly ground)
• 2 tbsp plant oil
• 1 onion
• 1 Garlic clove
• 100 ml dry white wine
• 250 ml veal stock
• 100 ml heavy cream
• 400 g saffron tagliatelle

Instructions

1. 1.

   Soak the morels overnight in lukewarm water.

2. 2.

   Preheat the oven to 100°C (200°F) with upper and lower heat.

3. 3.

   Wash, pat dry, salt, pepper the meat and sear it all over in a hot pan with oil. Remove from the pan, place on an oiled baking sheet and roast in the preheated oven for about 1½ hours until pink inside. Set aside the pan but do not wash it.

4. 4.

   Peel and finely chop the onion and garlic. In the same pan melt butter, sauté onion and garlic until translucent. Deglaze with wine and stock, simmer on medium heat for about 7 minutes. Then puree, add morels and cream, let thicken slightly. Season with salt, pepper and a splash of soaking water.

5. 5.

   Cook the pasta in boiling salted water until al dente.

6. 6.

   Remove the meat from the oven, let rest briefly, then slice into 1½ cm thick pieces. Drain the pasta, combine on plates with the veal slices and morels, drizzle sauce over and serve.