Go Back
–+ servings
Wine with food: Pink roasted veal fillet with morel cream sauce alongside a glass of Pinot Gris wine.

Pink roasted veal fillet with morel cream sauce

This recipe for pink roasted veal fillet with morel cream sauce is the culinary embodiment of luxury and brings gourmet pleasure straight to your table. Here we combine the most tender cut of veal with a creamy sauce made from fine morels, cream and a dash of Noilly Prat. The combination of silky meat texture, mushroomy rusticity and creamy opulence makes for a real taste sensation. Paired with a mature Pinot Gris or a Meursault, you will experience a pairing that impresses with its contrasts and freshness. This dish is ideal for a festive dinner or a special occasion, as its high-quality aroma will win over any gourmet and awaken anticipation for the next gourmet evening.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main course, Sunday roast
Cuisine French, Gourmet
Servings 2 Servings
Calories 540 kcal

Cooking utensils

  • 1 ovenproof pan
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Meat thermometer (optional)

Ingredients
  

  • 350 g Veal fillet
  • 1 Tbsp clarified butter for frying
  • 20 g Dried morels or 100 g fresh
  • 1 Small shallot finely chopped
  • 20 g Butter
  • 2 cl Noilly Prat or dry white wine
  • 100 ml Veal stock
  • 100 ml Cream
  • Salt and pepper from the mill
  • A sprig of fresh thyme

Preparation
 

PREPARATION:

  • If using dried morels, soak them in warm water for 20 minutes.
  • Pour the soaking water through a fine sieve and keep for the sauce.
  • Wash the morels thoroughly to remove any sand and halve them according to size.
  • Preheat the oven to 120 degrees top/bottom heat.
  • Wash the veal fillet, pat dry and season with salt and pepper.
  • Finely dice the shallot.

COOKING STEPS:

  • Heat the clarified butter in an ovenproof frying pan.
  • Sear the veal fillet on all sides.
  • Add the sprig of thyme.
  • Place the pan in the preheated oven.
  • Cook the fillet for approx. 12 to 15 minutes until a core temperature of 56 degrees is reached.
  • Remove the meat from the pan, wrap in aluminum foil and leave to rest briefly.
  • In the meantime, heat the butter in a small pan.
  • Sauté the diced shallots until translucent.
  • Add the morels and fry briefly.
  • Deglaze with Noilly Prat and reduce.
  • Add veal stock and approx. 50 ml morel soaking water.
  • Reduce the sauce by half.
  • Add the cream and bring to the boil briefly until the sauce thickens.

DIRECTIONS:

  • Remove the veal fillet from the foil and cut into slices.
  • Add the meat juices to the sauce.
  • Spread the morel cream sauce in the middle of warmed plates.
  • Carefully place the fillet slices on top.
  • Sprinkle with a little fresh pepper.
  • Serve while still warm.

SUPPLEMENTS:

  • Homemade spaetzle
  • Green salad
  • Small wild herb salad

Nutritional values per portion

Calories: 540kcalCarbohydrates: 8gProtein: 34gFat: 38g
Keyword Cream sauce, Festive recipe, Fried pink, Kalbsfilet, Morel cream sauce, Morels, Mushrooms, Pinot Gris, Tender meat., Wine with food
Have you tried the recipe?Lass uns wissen wie es geschmeckt hat