Start by putting the veal fillet in the marinade:
1 dl red wine
1 dl sherry
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.
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 .