Summary

Ingredients

• 4 veal fillet (s) (á 80-100 g)
• 1 tablespoon cocoa powder (full fat)
• 2 tablespoons oil
• 1 tablespoon butter
• salt and pepper
• 1 cup rice (risotto rice)
• 100 ml sparkling wine or champagne
• 2 shallot (s) in cubes
• 4 tablespoon oil (walnut oil)
• 2 cup poultry stock, unsalted
• 200 g chanterelles, cleaned
• 1 tablespoon butter
• 30 g parmesan, rated
• 12 shallot (s), peeled
• 30 grams sugar
• 100 ml balsamic vinegar
• 100 ml veal stock
• 1 sprig thyme and rosemary
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Season the veal fillet and turn in the cocoa powder. Heat the oil in an ovenproof pan, fry the veal fillets on both sides over a medium heat. Cook in the convection oven for about four to five minutes.
2. For the risotto, sweat shallot cubes in 2 tablespoons of walnut oil until golden, add the risotto rice and let it sweat for a moment. Deglaze with champagne and gradually fill up with poultry stock. Let the risotto simmer gently until bite. Fry the chanterelles in the rest of the walnut oil separately in a pan and mix with the risotto. Season with salt and pepper and refine with butter and parmesan cheese.
3. For the balsamic shallots, caramelize the sugar in a saucepan, add the shallots to the lightly browned sugar and deglaze with the balsamic vinegar. Top up with the veal ice cream and add the herb sprigs. Place in a fan oven and cook the shallots in the stock at 160 ° C. Season to taste with salt and pepper.
4. Place the risotto in the middle of a plate. Place three shallots in a triangle and pour the remaining sauce over them. Halve the veal fillet and place in the middle of the risotto.
5. Tip: Alternatively, you can also take pork fillet or simply a mushroom cream sauce.