Summary

Ingredients

• 400 g veal fillet (s) cut into 6-7 medallions
• 6 slices bacon / bacon
• 4 teaspoons mustard
• 6 pinches pepper, freshly ground
• 4 cl brandy or cognac
• 1 shallot (s), finely diced
• 1 cup cream
• 100 g mushrooms, brown, dry, cleaned and sliced
• 1 clove garlic, finely diced
• Clarified butter

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Instructions

1. Brush the veal fillet medallions with mustard on both sides and pepper well (no more salt). Wrap each piece in a slice of bacon, around the mustard surface. Sear them with a little clarified butter in a pan (with the end of the bacon first) for approx. 2 minutes each. Pour the brandy over it and light it, let it light up briefly. Put all pieces in an ovenproof dish and let them steep in a preheated oven at 120 ° (top / bottom heat) for about 10 minutes.
2. In the meantime, sauté the shallot with a little clarified butter, add the garlic and sauté briefly. Add the mushrooms and deglaze with cream. Simmer the sauce without a lid for approx. 5 minutes, depending on the desired consistency. Add the roasted meat from the oven dish to the sauce.
3. Rösties go well with it.