Ingredients
Hint:
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
To prepare
Potatoes
Beetroot & potato mash
Veal fillet
How it's done
To prepare
Remove the meat from the fridge approx. 30 mins. prior to cooking.
Potatoes
Cook the potatoes, uncovered, in salted water for approx. 20 mins. until very soft. Drain the water, allow the residual moisture on the potatoes to evaporate by shaking the pan on the switched-off hob. Press the potatoes through a food mill or mash them with a potato masher.
Beetroot & potato mash
Gradually add the milk, beetroot juice and butter to the potatoes, stirring with a wooden spoon. Stir briefly and vigorously until the potato mixture is fluffy, season.
Veal fillet
Heat the oil in a non-stick frying pan. Salt the medallions, brown all over for approx. 5 mins. Remove, cover and set aside. Pour the wine into the same pan, reduce to half the amount. Add the stock and peppercorns, bring to the boil. Mix the cornflour with the water, pour into the pan while stirring, simmer for approx. 3 mins. Return the meat to the pan and heat gently. Serve the medallions with the beetroot mash and the sauce.
| Tip: | Preserved pink peppercorns are available in larger Coop stores. Instead of preserved pink peppercorns, you could use green peppercorns or regular pepper. |
|---|---|
| Serve with: | White asparagus. |
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