Fillet of Veal with Lime Pepper Sauce

Preheat the oven to 80 °C and heat a plate.

Rub the veal fillet thinly with mustard and season with salt and pepper. Fry it in the hot clarified butter for a total of six to seven minutes. Immediately transfer to the preheated plate and cook in the oven at 80 °C for one and a half to 120 minutes.

Extinguish the pan juices with Noilly Prat. Set aside in the roasting pan.

Soak the dried morels in warm water for about forty-five minutes. Then rinse thoroughly to remove all sand. Clean fresh morels very well and rinse very briefly. Halve or possibly quarter large mushrooms.

Remove the green from the bunched carrots, but leave a short stalk. Brush the carrots under running water. Peel the kohlrabi and cut into decorative sticks (tournedos). Cook the carrots and kohlrabi in salted water or over steam until crisp.

Rinse the spring onions in cold water, pat dry, cut away the root end, leaving some of the greenery. Halve or quarter the onions according to size.

Before serving, heat butter in a wide frying pan. Briefly sauté the spring onions and morels in it until soft. Add carrots and kohlrabi and sauté for another two to three minutes, turning. Season.

Heat the frying pan with the gravy. Add the lime pepper butter and let it melt. Add the cream, let it boil and season the sauce.

Add the cheese.

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