Fillet From the Calf

Fillet of veal (also veal tenderloin) is rarely fried whole. Actually incomprehensible. Because the super tender meat tastes just as great as a roast. Provided that it is not seasoned too heartily. The flavor of the meat must not be lost. Therefore, just as bring to the table only with fine vegetables.

Dry the veal fillets with a dishcloth or household paper. Rub with salt and pepper. Sprinkle with sweet paprika.

Heat butter in a frying pan or roaster. Sear fillets in it for 3 min on each side. Add peeled, diced onion. And roast for another 8 min on each side. Next, cook the fillet. Arrange on a platter. Baste with the roast stock and garnish with cress.

About 255 calories / 1067 joules.

Serve with: Geneva-style cauliflower or asparagus spears with melted butter.

Serve with almond croquettes or French fries.

And as a drink: A wine from the Moselle.

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