Veal fillet with potatoes
4 servings
90 minutes
Veal fillet with potatoes is the embodiment of Russian culinary tradition, where simple ingredients are transformed into an exquisite dish. Tender veal infused with the aroma of wine and spices achieves delightful softness, while potato roses add airiness and sophistication. Broccoli and mini carrots, lightly sautéed in butter, provide freshness and lightness. This recipe evokes rustic cuisine but with notes of aristocracy, making it perfect for cozy family dinners or festive celebrations. The harmony of flavors, juiciness of the meat, and creamy texture of the potatoes make each forkful special.
1
Wash the potatoes, place them in a pot of boiling salted water, and cook for 15 minutes. Drain the water and leave the potatoes in the pot to dry for 5 minutes.
- Potato: 500 g
2
Peel the hot potato using a fork or kitchen knife. Keep the potato warm to facilitate further processing.
- Potato: 500 g
3
Grate hot potatoes on a fine grater. Mix with the yolk and 30 grams of butter, season with salt, pepper, and nutmeg, and knead the dough.
- Potato: 500 g
- Egg yolk: 1 piece
- Butter: 50 g
- Salt: to taste
- Ground black pepper: to taste
- Ground nutmeg: to taste
4
Place the dough in a pastry bag and make roses by piping the potato into a greased mold. Bake for 15 minutes in the oven at 180 degrees.
- Butter: 50 g
5
Peel the carrot, cutting the greens to leave 2 cm long shoots. Wash the broccoli and divide it into florets. Blanch the vegetables in boiling salted water for 3 minutes, then drain. Before serving, dip the vegetables in melted butter, season with salt and pepper.
- Baby carrots: 100 g
- Broccoli: 200 g
- Salt: to taste
- Ground black pepper: to taste
6
Salt and pepper the meat. Heat butter and vegetable oil, and fry the fillet until a crust forms. Add diced onion, broth, and wine, and simmer covered for 15 minutes on low heat. Remove the meat and cool. Strain the sauce, add cream, and reduce. Salt and pepper to taste.
- Veal fillet: 600 g
- Salt: to taste
- Ground black pepper: to taste
- Butter: 50 g
- Vegetable oil: 1 tablespoon
- Onion: 1 head
- Meat broth: 0.13 l
- Dry red wine: 0.13 l
- Allspice berries: 1 tablespoon
- Cream: 0.13 l
7
Slice the meat and serve it with vegetables and sauce.
