Pink-roasted veal fillet with walnut crust, vegetable diamonds & potato gratin

Pink Veal Fillet with Walnut Crust, Vegetable Diamonds & Gratin

A festive dish that is perfect for special occasions. The pink roasted veal fillet is refined with a crispy walnut crust and served alongside colorful vegetable diamonds and a creamy potato gratin.

Servings

This recipe serves 4 people.

Effort

The preparation time is about 45 minutes and the cooking time is 90 minutes.

Calories

One serving contains about 650 kcal.

Ingredients

For the Veal Fillet:

• 600 g veal fillet
• 2 tbsp olive oil
• Salt and pepper
• Brown sauce recipe

For the Walnut Crust:

• 100 g walnuts, chopped
• 50 g breadcrumbs
• 150 g butter, soft (room temperature)
• 1 tsp mustard
• 1 tsp honey
• 2 tbsp parsley, chopped

For the Potato Gratin:

• 800 g potatoes, peeled and sliced thinly
• 200 ml cream
• 100 ml milk
• 1 clove garlic
• 100 g Gruyère, grated
• Salt, pepper, and nutmeg

For the Vegetable Diamonds:

• 2 carrots
• 1 zucchini
• 1 kohlrabi
• 1 tbsp butter
• Salt and pepper

Preparation

1. Prepare and Sear the Veal Fillet

Remove the veal fillet from sinews and season with salt and pepper. Sear in a hot pan with olive oil on all sides, then let cool.

Pro Tip: Allow the meat to cool after searing so that the walnut crust doesn't slide off when spreading.

2. Prepare the Walnut Crust

Place soft butter in a bowl and mix with chopped walnuts, breadcrumbs, mustard, honey, and parsley to form a paste. Knead briefly until the ingredients are well combined.

Pro Tip: Make sure the butter is at room temperature for even mixing of the ingredients.

3. Gratin the Veal Fillet with the Crust

Evenly spread the walnut crust on the fillet (see picture below) and place in the oven at 250°C for 7 minutes until the crust is golden brown.

Pro Tip: Be careful not to leave the crust in the oven too long to keep it crispy and prevent burning.

4. Let the Veal Fillet Rest

After gratinating, let the veal fillet rest at 80°C for about 45 minutes. This makes the meat tender and juicy.

Pro Tip: Use a meat thermometer. The core temperature should not exceed 56°C to keep the fillet pink.

5. Prepare the Potato Gratin

Bring cream, milk, and garlic to a boil. Add potato slices, season, and place in a baking dish. Sprinkle with Gruyère and bake at 180°C for about 50 minutes.

Pro Tip: Let the gratin rest for 5 minutes after baking for easier slicing.

6. Prepare the Vegetable Diamonds

Cut carrots, zucchini, and kohlrabi into diamonds. Sauté in butter and season with salt and pepper. The vegetables should remain crisp.

Pro Tip: Briefly blanch the vegetables in salted water to enhance their colors.

7. Serve

Slice the pink roasted veal fillet and arrange it on the plate with the vegetable diamonds and potato gratin.

8 Pro Tips for Perfect Veal Fillet

• Take the meat out of the refrigerator at least 30 minutes before searing so it reaches room temperature.
• For particularly tender meat, let the veal fillet rest in aluminum foil before slicing.
• The walnut crust can also be enhanced with a bit of Parmesan for an even more intense crust.
• Always use high-quality olive oil for searing to emphasize the flavor of the meat.
• For the potato gratin: Using Gruyère gives the gratin an extra nutty note.
• The vegetable diamonds should always remain crunchy – never cook them too long.

Food Knowledge

Veal Fillet: Veal fillet is the tenderest cut of veal and is ideal for fine, elegant dishes. It has a mild flavor and should always be prepared gently.

Walnuts: Walnuts are rich in omega-3 fatty acids and give the crust a crispy, slightly bitter taste that pairs perfectly with the tender veal fillet.

Potato Gratin: A classic French dish characterized by its creamy texture and golden brown crust. Gruyère adds the special seasoning.

Vegetables: Fresh, seasonal vegetables like carrots, zucchini, and kohlrabi are not only a healthy side dish but also provide colorful variety on the plate.