Fillet of Veal with Morel Sauce

* Season the cleanly parried veal fillet with salt and pepper from the mill, rub with truffle and olive oil.

* Chop kitchen herbs and roll the veal fillet in them, so that the fillet is completely coated with herbs.

* Wrap tightly in a boil-proof cling film, then wrap in aluminum foil and twist the ends tightly together.

* Poach the veal fillet in a bain-marie at 85 °C for 12 to 14 minutes, then leave to rest for five minutes; the core temperature should not exceed 52 °C.

* For the morel sauce, coarsely chop the morel sections and sauté in butter.

* Now pour in veal stock and whipping cream.

* Boil liquid to half and strain through a fine hair sieve.

* Boil sauce to desired consistency, season strongly with Riesling, cognac, salt and freshly ground pepper.

* Sauté the cleaned morels in butter with diced shallots and season with salt and pepper.

* Remove the veal fillet from the foil and cut into four even slices.

* Place one on each plate and spread the morels evenly on top.

* Stir the whipped cream into the sauce, add the chives and pour around the veal fillet slices.

Tip: The sauce gets an even stronger morel flavor if you also cook 20 grams of dried morels.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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