Veal with Vegetables

Ingredients

• 1 kg veal fillet
• 1.5 kg vegetables (e.g., young carrots, mini pumpkin, wide beans, eggplant)
• 0.5 l rich meat broth
• 1 tbsp basil (chopped)
• 1 tbsp thyme (chopped)
• 1 tbsp tarragon (chopped)
• 30 g dried tomatoes
• 50 g fresh tomato cubes
• 30 g shallots (finely sliced)
• 50 g pitted olives
• 1 tbsp parsley (finely chopped)
• 1 tbsp basil (finely chopped)
• 3 tbsp balsamic vinegar
• 6 tbsp Olive oil
• Salt
• black pepper (freshly ground)

Instructions

1. 1.

   Finely chop or mince the ingredients for the vinaigrette, then whisk with balsamic vinegar and olive oil until creamy. Season with salt and pepper. Cook or grill the vegetables such as mini pumpkin and eggplant.

2. 2.

   Bring the broth to a boil with herbs, add the fillets, and let them simmer for about 20 minutes; do not overcook.

3. 3.

   Slice the fillets into rounds and season with salt and pepper.

4. 4.

   Sauté the cooked vegetables in a little butter, then plate alongside the grilled vegetables and veal medallions.

5. 5.

   Serve the vinaigrette on the side.