Herbed Veal Fillet From the Steamer




Rating: 3.68 / 5.00 (111 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:















Instructions:

For the veal fillet, wash and pat dry the fillet, rub all over with salt and a little lemon pepper and place in an unperforated cooking container.

Wash the herbs, dab dry, pluck off the leaves and set aside. Add stems with capers to fillet, pour wine and broth and cook (at 100°C 25-30 minutes or at 120°C 15 minutes).

Meanwhile, finely chop herb leaves. Wash lemon hot, rub dry, grate peel finely and mix with herbs. Remove fillet and keep warm. Pour the resulting stock through a sieve into a saucepan, add the cream and bring to the boil. Let simmer for about 5 minutes, then season to taste and thicken slightly as needed.

Turn the veal fillet in the chopped herbs, cut open and serve with the sauce.

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