Fillet of Veal with Warm Herb Vinaigrette

Preheat the kitchen stove to 80 °C. Heat a plate as well.

Season the veal fillet with salt and pepper. Sear on all sides in the hot clarified butter for six to seven minutes. Transfer to the preheated plate and cook in the 80 °C oven for 1 3/4 to 2 hours.

Melt the gravy with the white wine and cook until well reduced by half. Pour through a sieve and set aside.

Chop the spring onions with their beautiful greenery. Peel and chop the garlic. Cut the chili pepper in half lengthwise, remove the seeds, cut into strips, then into small squares.

Heat half of the olive oil. Saute scallions, garlic, and peperoncino, turning, until soft, about five minutes. Set aside.

Chop basil, chervil and parsley.

Immediately before serving, heat spring onion mixture repeatedly. Add kitchen herbs, leftover olive oil, balsamic vinegar and roast jus set aside and season salad dressing with salt and pepper. Spread evenly over the sliced veal tenderloin.

For the small household Two people: halve ingredients, sear fillet for only five minutes and cook for about 1 1/2 hours.

One person: Cut 2 veal fillet medallions from the butcher, sear each for 3-4 min. according to thickness and re-cook for about thirty min. Cook the sauce in half the mass, leftovers can be used the following day for a vinaigrette.

Chervil – Chervil is considered the spring spice par excellence.

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