DOCUMENT

108 Serves 4 | Preparation time: 65 minutes Ingredients Preparation 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 1 ½ tbsp. water | cold 1 tbsp. cornflour Salt Pepper Sugar Accessories: Rack Glass tray Food probe Fine sieve 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). Remove the fillet of veal. Mix together the oil, salt and pepper; then coat the veal fillet with it. Place the veal fillet on the rack and insert the food probe. Place the rack on the glass tray in the oven and cook the fillet of veal. 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 cold 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. Roast fillet of veal Useful tip Porcini mushrooms can be used instead of dried morels. Settings Automatic programme Meat | Veal | Fillet of veal | Roast Programme duration: approx. 40 minutes Manual Oven functions: Conventional Heat Temperature: 180–190 °C Core temperature: 53–55 °C (rare), 60–65 °C (medium), 70–75 °C (well-done) Booster: On Pre-heat: On Crisp function: Off Duration: approx. 25–35 minutes (rare), 35–45 minutes (medium), 45–55 minutes (well-done) Shelf level: 1