Gastronomy - Kasper Nielsen: Recipes

© MVC Veal Filet
Veal filet with French onions, asparagus, celery purée and thyme sauce with new potatoes

Kasper Nielsen will revolutionise the way you see Andalucia's finest ingredients.

Veal filet with French onions, asparagus, celery purée and thyme sauce with new potatoes

Ingredients 4 people :
600 g veal fillet
16 small onions
Tarragon leaves
12 asparagus

Purée:
¼ celery
Milk and cream
1 clove of garlic

Sauce:
0.2 l. red wine
A little thyme
1 clove of garlic
0.3 l veal stock

New potatoes:
16 samll potatoes
2 cloves of garlic
Sal and pepper
100 g butter
Herbs

How to do:
Clean the meat and wrap the fillets with string as shown
Fry the meat on a frying pan and then in the oven for 12 min at 180 degrees
Let the meat rest at least 10 minutes before cutting into slices

Garniture:
Bake the small onions in the oven for 15 min at 140 degrees
Clean the asparagus and cut them in ½
Before serving fry the onions and the asparagus gently and add the tarragon

Sauce:
Chop the thyme and garlic. Fry a little in a sauce pot then add red wine and reduce to half
Ad the veal stock and reduce again. Remember salt and pepper and maybe a little lemon

Celery purée
Clean and chop the celery, bring to boil with cream and milk in a sauce pan with a clover of garlic.
Blend when the celery is tender. Ready to serve

New potatoes:
Clean the potatoes
Cut them in halves and put them in a frying pan, cover with water, add spices and butter
Bring to boil and the potatoes are ready when the water is gone and the potatoes have a nice toasted colour