DOCUMENT

156 Roast fillet of veal Serves 4 | Preparation time: 125 minutes Ingredients For the veal fillet: 1 tbsp. oil 1 tsp. salt Pepper 1 kg veal fillet, ready to cook For frying: 1 tbsp. oil For the sauce: 30 g dried morels 300 ml water | boiling 1 onion 30 g butter 150 g cream 30 ml white wine 1½ tbsp. water | cold 1 tbsp. cornflour Salt Pepper Sugar Accessories: Universal tray Food probe Fine sieve Preparation Start the Automatic programme or pre-heat the oven. Heat the oil in a pan and sear the veal fillet all over (approx. 1 minute per side). Mix together the oil, salt and pepper; then coat the veal fillet with it. Place the veal fillet on the universal tray and insert the food probe. Place the universal tray in the oven and roast the veal fillet. To make the sauce, pour the boiling water on the morels and leave to soak for 15 minutes. Dice the onion. Drain the morels with a sieve, keeping the water for later. Squeeze the water out of the morels and dice finely. Sweat the onions in butter for 5 minutes. Add the morels and sweat for another 5 minutes. Add the water from the mushrooms, the cream and the wine, and bring to the boil. Stir the cornflour into the water and then add it to the sauce to aid thickening. Briefly bring back to the boil. Season with salt, pepper and sugar to taste. Settings Automatic programme Meat | Veal | Fillet of veal | Roast Programme duration: approx. 43 minutes Manual Oven functions: Conventional Heat Temperature: 160–170 °C Core temperature: 55 °C (rare), 60–65 °C (medium), 75 °C (well-done) Booster: On Pre-heat: On Crisp function: Off Duration: approx. 30–40 minutes (rare), 40–50 minutes (medium), 50–60 minutes (well-done) Shelf level: 2 [1] (1) Useful tip: Porcini mushrooms can be used instead of dried morels.