Veal fillet with mushrooms, tarragon sauce and sautéed Swiss chard is an easy dinner dish. You can replace the veal with beef fillet or pork fillet. 
Start by putting the veal fillet in the marinade:
1 dl red wine
1 dl sherry
5 pepperkorn
1 tbsp olive oil
1 bay leaf
2 sprigs of fresh thyme
Mix everything in a bread bag and place in the veal. It can be left overnight, so the flavors can settle properly in the meat. Take it out of the bag and grill it with a roasting thermometer until the core temperature is 62 degrees. You can also brown it in the frying pan, before placing it in an ovenproof dish and frying it at 175 degrees until the thermometer shows 62 degrees. Then it's pink. Let it rest a bit before slicing.
If you would rather cook the veal in sous vide:
Season with thyme, garlic and pepper. Place the fillet in a sous vide bag and vacuum it. Put in sous viden at 52 degrees for three hours, before taking it out of the bag and giving it a round on the grill, so it turns golden and gets a nice frying crust. Let it rest for a few minutes, before splitting it up. The result will be absolutely amazing.
Sauce:
2 finely chopped onions
10 sliced mushrooms
The marinade from the meat (filtered)
1/2 liter cream
2 tablespoons veal stock
2 tablespoons dried tarragon
Bottled caramel sauce (to taste)
1 bay leaf
Salt and pepper
Brown onions and mushrooms in butter, before adding the marinade from the meat, cream, veal stock, tarragon, caramel sauce from the bottle and bay leaves. Let it cook until it thickens by itself, before seasoning with salt and maybe more pepper.
I have served the dish with sautéed chard, which you can find the recipe HERE .
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