Veal with Apple Coating

Ingredients

• 800 g veal fillet (1 veal fillet)
• pepper (ground)
• 2 tbsp lard
• 2 bunches spring onions
• 600 g small potatoes
• 2 red apples
• 1 onion
• 1 Garlic clove
• 2 tbsp butter
• 0.5 tsp powdered sugar
• 70 g South Tyrolean bacon (thin slices)
• 250 ml Calvados
• 200 ml beef stock
• sauce thickener
• 1 onion
• Salt
• Pepper

Instructions

1. 1.

   Peel the potatoes and boil in salted water. Trim the veal fillet, removing sinews and fat, season with pepper. Wash the apples, halve them, remove cores, finely slice into half-moons. Sear the fillet all around in lard until browned, remove from pan, top with apple slices, wrap in foil and bake at 80°C for about 20 minutes to rest. Trim the spring onions and cut lengthwise.

2. 2.

   For the sauce dice the bacon and crisp it in a fat-free pan. Dice the onion finely. Remove the bacon, lay on kitchen paper. Sauté the onions in the rendered fat, add beef stock and cook until the onions begin to break down. Add Calvados, stir in the sauce thickener, bring to a boil, then thicken. Season with salt and pepper. Take the fillet out of the oven, preheat grill to 275°C. Sauté the spring onions in 1 tbsp butter, add remaining apples. Unwrap the fillet, pour the juices into the sauce, place the fillet on a plate, brush apples with butter. Arrange potatoes beside the meat and broil in the oven for 2–3 minutes. Lightly caramelize the spring onions with ½ tsp powdered sugar, add to the sauce. Remove the fillet from the oven, slice diagonally, spoon some sauce over it, pour remaining sauce into a saucer. Sprinkle bacon over the sauce and plate.