Veal fillet with oven-baked parmesan potatoes and brandy and mushroom sauce

Written bySiv EllenPublished inMain course, Meat dishes, CattleKeywords:, , , ,

Sauce:

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)

5 dl cream
Pepper
Brown the mushrooms and onion well in butter. Add the garlic and let it simmer for a few minutes. Add brandy, cream and stock. Let it cook until it thickens. Season with pepper and possibly. more funds if you do not think it is salty enough.
Potatoes:
The potatoes are divided into two, if they are small and 4 if they are larger and placed in a mold greased with rapeseed oil. Season with salt and pepper. Bake at 300 degrees until they start to turn brown. Turn down to 200 degrees and grate over lots of parmesan. Cook until the parmesan has taken on color and the potatoes are cooked through.
Calves:

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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