2 pk sliced mushrooms
2 finely chopped onions
2 cloves finely chopped garlic
4 tablespoons fund, e.g. chicken, beef, chanterelle or game depending on what you are going to serve the sauce for
10 cl brandy (1 miniature bottle)
The veal fillet should have been at room temperature for approx. 30 minutes before frying. This is so that the pan does not cool down and make the meat cook instead of frying. Season with salt and pepper just before frying. Brown the fillet quickly in the pan. Place the fillet in a fireproof dish. Insert a baking thermometer and place in the oven at 125 degrees.
The fillet is red when the fillet has a core temperature of 55-60 degrees and pink when the roasting thermometer shows 60-65 degrees. Let the fillet rest for approx. 15-20 minutes before cutting and serving.
Served with vegetables to your liking. Here I have used broccoli.
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