User Manual

Poultry and meat 113
Veal fillet in a lime and lemon balm crust [Index: ]
MCRC00837933_BO_Kalbsfilet_im_Limetten_Verbene_Mantel-014_F39MCRC00838005_SE_Kalbsfilet_im_Limetten_Verbene_Mantel-011MCRC00903271_NF_Kalbsfilet_im_Limetten_Verbene_Mantel-011_RZ1MeatVealPreparation methodsRoastingRecipe categoriesMeat
For 6 servings
Baking tray
MEAT:
2 organic limes
½ bunch lemon balm
1 tsp Sichuan pepper
Approx. 900 g veal fillet
Black pepper, freshly ground
1 tbsp clarified butter
SAUCE:
1 shallot
1 tbsp butter
100 ml poultry stock
50 ml dry white wine
400 ml cream
1 organic lime
Herb-flavoured salt
Black pepper, freshly ground
IN ADDITION:
Greaseproof paper
Per serving
596 kcal, 5 g carbs, 38 g fat, 52 g protein, 0,4 BU
PREPARATION
1. Place a sheet of greaseproof paper onto the work surface. Wash the limes in hot water, dry them
off and grate the zest onto the greaseproof paper. Rinse the lemon balm, shake dry, then pluck and
chop approx. 15 of the leaves finely. Place the rest to one side for the sauce. Grind the Sichuan
pepper using a mortar. Scatter the chopped leaves onto the greaseproof paper with the Sichuan
pepper.
2. Rinse the veal fillet briefly in cold water and pat dry with kitchen towel. Remove any fat, skin and
sinew and season with pepper. Sear on all sides for approx. 4 minutes in the hot clarified butter.
3. Remove the meat from the frying pan and place on the prepared greaseproof paper. Roll up the
fillet tightly, pressing the sides together when doing so, and leave rolled up in the greaseproof paper
for approx. 25 minutes. Then unpack, place the meat onto the baking tray and roast as indicated.
4. Chop the shallot finely for the sauce. Fry in the hot butter, then top up with the stock and wine.
Add two sprigs of lemon balm and let the mixture reduce to approx. 3 tbsp.
5. Strain through a sieve into a second saucepan. Bring to the boil with the cream and leave to
simmer for approx. 15 minutes until the sauce becomes light and creamy. Season to taste with a little
grated lime zest, 1-2 tsp lime juice, herb-flavoured salt and a little black pepper. Finely chop around
10 lemon balm leaves and add to the sauce.
6. Season the fillet with herb-flavoured salt and cut into slices. Garnish with a few lemon balm leaves
and serve with the hot sauce.
Setting procedure:
Circo-roasting
180 °C
Added steam, low
Roasting time: 35-40 minutes
!

