Fillet of Veal with Lemon Sauce and Saffron Risotto

Spinach is not everyone’s cup of tea? With this recipe it is:

Season the veal fillet with salt and pepper and sauté in a soup spoon of butter until golden brown. Peel the shallots, dice finely. Set aside one soup spoonful of shallots. Add the remaining shallots to the veal fillet form and fry. When the meat and the shallots have taken color, extinguish with the veal stock. Remove the filet from the stock and place it in the oven at 75 °C so that the filet turns pink.

In a saucepan, boil white wine and the juice of a lemon by a little more than half. Add the whipping cream to the roast stock form and boil as well. Then mix the cream sauce with the white wine reduction. Rinse the parsley, shake dry, chop finely and add to the sauce form. Season to taste with salt and freshly ground pepper.

Check if the veal fillet is delicately pink, perhaps sear a little more. Add the juice of the fillet to the sauce and mix.

Cut the veal fillet into slices and serve with the spinach and the sauce. Serve with the saffron risotto.

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