Summary

Ingredients

• 1 kg veal fillet (s)
• 3 tablespoon herbs, finely chopped, equal parts chervil, tarragon, basil, leaf parsley
• 1 teaspoon rosemary, very finely chopped
• salt and pepper

For the sauce:

• 25 g morels, dried, soaked in water for 1 hour
• 1 shallot (s), finely chopped
• 1 handful bacon, lean, finely diced
• 100 g double cream
• 0.5 ½ glass port wine
• 1 dash cognac
• 150 g veal stock (veal jus)
• 1 tablespoon butter
• salt and pepper

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Instructions

1. Wash the herbs, dry them, using only the leaves, no stalks, mix and rub the salted and peppered fillet with it on all sides. Wrap the meat tightly in cling film and cover it well with aluminum foil, carefully twisting the ends like candy.
2. Heat the water in a saucepan that can hold the fillet well to 80 ° and place the meat in it for 20-25 minutes, depending on its thickness. Check the temperature regularly.
3. Rinse the morels well under running water, dry them carefully and fry them in the butter not too hot. After a while, add the shallot and bacon and continue steaming. In the meantime, carefully collect the soaking water through a fine sieve so that all the sand remains.
4. Pepper the morels, lightly salt them, pour in the soaking water, port wine and veal jus and reduce to about 100 ml of liquid. Finally stir in the double cream, season again with salt and pepper and keep warm.
5. Remove the fillet, let it rest for 5-10 minutes, remove the foil and, depending on the thickness and length, cut into 6 or 12 medallions and serve with the morel cream.
6. Side dishes of your choice, such as macaire potatoes and seasonal vegetables.
7. Tip:
8. If the morels are already very soft after soaking, I would reduce all amounts of liquid separately without the morels and then add them to them.