Veal fillet with leek risotto

Veal fillet with leek risotto

Total: 2 hr | Active: 45 Min.
Nutritional value / person: 848 kcal
, Fat: 41 g
, Carbohydrate: 64 g
, Protein: 53 g

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Leek risotto

2 tbsp butter
2 garlic cloves, squeezed
300 g leek, cut into rings
300 g risotto rice
3 dl sparkling wine (e.g. prosecco)
8 dl beef bouillon, hot
80 g grated Parmesan
25 g butter
¼ tsp salt
a little pepper

Pepper sauce

½ dl sparkling wine (e.g. prosecco)
2 dl single cream for sauces
¼ tsp salt
1 tsp preserved pink peppercorn, washed, drained, crushed
½ tsp mixed peppercorns, finely crushed

Veal fillet

700 g veal fillets
2 tbsp olive oil
¾ tsp salt
1 organic orange, use grated zest and 1 tbsp of juice
¼ bunch thyme, finely chopped
1 tsp preserved pink peppercorn, washed, drained, crushed
¼ tsp mixed peppercorns, finely crushed
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How it's done

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Leek risotto

Heat the butter in a pan. Sauté the garlic and green parts of the leek. Add the rice, sauté while stirring until the rice is translucent. Pour in 100 ml of sparkling wine, reduce almost completely. Gradually pour in the stock and the remainder of the sparkling wine, stirring frequently. Ensure that the rice is always just covered with liquid. After approx. 10 mins. add the remainder of the leek, mix, simmer for approx. 10 mins. until the rice is creamy and al dente. Mix in the cheese and butter, season.

To cook

Approx. 1 hr. 15 mins. in the centre of a preheated oven. The core temperature should be approx. 55°C. The meat can then be kept warm at 60°C for up to 1 hr.

Pepper sauce

Heat up the frying pan, pour in the sparkling wine, loosen any bits that have stuck to the pan. Add the single cream, season, simmer for approx. 2 mins. Cut the fillet into slices, arrange on plates. Drizzle with the sauce, serve with the risotto.

Veal fillet

Take the meat out of the fridge approx. 30 mins. prior to cooking. Preheat the oven to 80°C, warm the platter and plates. Heat 1 tbsp of oil in a non-stick frying pan, salt the meat, fry for approx. 4 mins. all over. Put the frying pan to one side. Mix the remainder of the oil, orange zest, orange juice, thyme and pepper. Coat the meat with the mixture, place on a baking tray lined with baking paper. Insert the meat thermometer into the thickest part.

Good to know
Tip: Preserved pink peppercorns are available in larger Coop stores. Instead of preserved pink peppercorns, you could use green peppercorns or regular pepper.

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