- 4 saddle of veal steaks, 150 g each
- 300 g chanterelles
- 16 baby carrots
- 200 ml bouillon
- 1 Belper Knolle (hard cheese)
- 100 g butter, for browned butter
- 3 tbsp peanut oil, for frying
- 3 tbsp olive oil, for chanterelles
- 1 pinch sugar
- 1 knob of butter, for glazing
- Salt, pepper
Prepare the chanterelles, by cutting larger ones in halves or quarters and wash well. Spread on an unperforated stainless steel baking tray, sprinkle with salt and steam on Steam 100 °C for 8 minutes. Take out of the cooking space and sieve. Place aside.
Peel the baby carrots and leave about 2 cm of the stalk. Place in a vacuum bag, add bouillon and salt lightly. Vacuum-seal on medium setting. Cook on Steam 95 °C for 35 minutes. Take out of the cooking space and place aside.
Preparation saddle of veal
Place the veal steaks in a vacuum bag and seal. Cook on Steam 62 °C for 25 minutes. Take out of the cooking space and place to one side. Sauté the chanterelles in the olive oil. Season to taste with salt and pepper and place aside. Take the baby carrots out of the vacuum bag and leave to drain a little. Melt the butter in a saucepan. Add the carrots and the sugar and toss in the butter. Pace aside. Take the veal steaks out of the vacuum bag and pat dry. Season with salt and pepper. Heat peanut oil in frying pan and brown steaks on both sides. Melt 100 g butter and stir with the whisk until it turns brown and has a nutty aroma. Pass through a sieve lined with kitchen paper and place aside.
25 minutes | Steam 62 °C
35 minutes | Steam 95 °C
10 minutes | Steam 92 °C
Place the steaks on four plates. Arrange the glazed baby carrots beside them. Place the sautéed chanterelles half on the steak and half next to them. Drizzel with the browned butter and garnish with generous shavings of Belper Knolle using a truffle slicer or vegetable peeler.