Low-temperature baked veal with potato cream and raspberry sauce. You already know that I don't like undercooked meat. You may wonder then how come this is so pink inside. Is’ rose not because it is rare, but because it is cooked at low temperature: After being browned in a pan, He finished cooking in the oven at 80 degrees and remains juicy and soft on the inside, with a nice crust outside. I drove her with a potato cream and chives and a raspberry sauce and balsamic vinegar. Both the cream is the sauce can be prepared in advance, and the flesh… does it all alone, you don't just have to cut it.
Ingredients for 4 people:
- a fillet of veal from 800 grams
- 6 Tablespoons extra virgin olive oil
- salt and pepper
- enough flour to flour the veal
for the creamed potatoes
- 2 large potatoes
- enough chives
- salt and pepper
- 3 tablespoons extra virgin olive oil
- vegetable broth as required
- 2 tablespoons whole milk
for the raspberry sauce and balsamic vinegar
- 150 grams of raspberries
- 2 tablespoons balsamic vinegar of Modena PDO
- 2 tablespoons sugar
- 30 grams of butter
Preheat oven to 80 degrees static. Rub the tenderloin with salt and pepper, evenly sprinkle with flour and then FRY in oil on high heat for 6 minutes per side, so it's browned evenly and with a nice crust. I recommend to respect the times of Browning, otherwise the meat then it will not have a good flavor. If you can, Sauté in a pan that can then be placed in the oven. Bake for 2 hours.
While the veal is cooking in the oven, chop the onion finely, wash and peel the potatoes and cut into small pieces. Saute the onion in the oil until it takes color, then add the potatoes and FRY, then add the vegetable stock, season with salt and pepper and cook until the potatoes are very soft. Then spend the whole (potatoes and broth) a vegetable mill, Add the milk and cook until it reaches the desired consistency. Finally, mix the finely chopped chives.
For raspberry sauce, melt over low heat the butter in a pan, combine raspberries and sugar and cook for 10 minutes, until you will be formed a dense enough sauce. Turn up the heat and add the vinegar and cook 5 more minutes, until the smell of vinegar has evaporated.
Once the meat is cooked, go over it again on each side in a very hot skillet to revive the crust, then serve cut into slices of about 2 cm above the hot potato cream and laying her topped with raspberry sauce and balsamic vinegar.
THE PAIRING: A Bardolino Chiaretto Doc spumante at the company Bigagnoli It is our suggestion for this dish. The label call “001” scents of wild berries, a pleasant acidity, a taste’ strong and a very long finish.