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