Zurich Veal Fillet with Mushrooms and Tarragon

Ingredients

• 1 tsp clarified butter
• 300 g veal fillet (ready to cook, sliced into 1 cm thick pieces)
• Salt
• black pepper (freshly ground)
• 1 shallot (40 g; peeled and finely diced)
• 1 tbsp butter
• 100 g white or brown mushrooms (cleaned, halved or quartered depending on size)
• 1 tsp sharp mustard
• 50 ml dry white wine
• 150 ml roasting stock (glass)
• 0.5 tsp potato starch
• 160 g heavy cream (60 g lightly whipped)
• 1 tbsp brandy
• 1 pinch Curry powder
• 2 sprigs thyme (picked and finely chopped)
• a few tarragon leaves (coarsely chopped)
• 15 g parsley (4–6 stems; washed, stems finely chopped, leaves roughly chopped)

Instructions

1. 1.

   Heat the clarified butter in a large pan, place the veal slices, season with 2–3 pinches of salt and a little pepper, and sear over high heat for 1 minute. Flip and cook the other side for another minute. Remove the meat from the pan.

2. 2.

   Add the shallot cubes and butter to the pan and sauté over medium heat for 2 minutes until translucent. Add the mushrooms and cook for 2 minutes. Stir in mustard, deglaze with white wine and roasting stock, and simmer for 1 minute.

3. 3.

   Whisk the potato starch with a little cold water until smooth, pour into the boiling sauce, and let it thicken for 2 minutes. Add the heavy cream to the sauce and simmer for another minute. Finish the sauce with brandy, curry, salt, and pepper.

4. 4.

   Return the meat to the pan and warm briefly. Fold in the whipped cream and remove the pan from heat.

5. 5.

   Finish with fresh herbs, let it rest a moment, then serve. Classic crispy potato rösti makes an excellent side.