Veal Fillet with Bacon

For the veal fillet with bacon, first wash the veal fillet, dab dry and season with salt and pepper. Wrap with Tiroler Speck PGI bacon and cut into medallions about 3 cm thick.

Heat the oil in a frying pan and sear the medallions over medium heat for 1 to 2 minutes on each side. Remove the meat and place in the oven preheated to 60 °C for approx. 20 minutes until it is still pink inside.

Seasonal mushrooms such as chanterelles or mushrooms go well with this. For this, add 4 tablespoons of butter to the roast and briefly sauté finely chopped shallots. Add mushrooms and mix well with salt, pepper and herbs. Then cook over low heat for about 5 minutes, stirring constantly.

Remove the veal fillet from the oven and serve with the mushrooms. Briefly steamed Brussels sprouts perfectly complement the veal fillet with bacon.

Preparation Tip:

If you don't like veal, you can use pork instead for the veal fillet with bacon.

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