Veal Fillet in Mustard Bacon Coat

4.01
★★★★
(191 votes)
Total Time Icon
Total time: 3 hours 15 min
Preparation Time Icon
Prep time: 1 hour
Cooking Time Icon
Cook time: 15 min
Rest Time Icon
Rest time: 2 hours
Yield Icon
Enough for 2 people

🍓 Ingredients

6 pinches Freshly ground pepper 🍽
4 teaspoons Mustard 📝 🍽
6 slices Bacon / breakfast bacon
400 grams Veal fillets cut into 6-7 medallions
1 cup Cream 📝 🍽
1 Shallot finely diced 🍽
4 centiliters Brandy or cognac
100 grams Mushrooms brown dry cleaned and sliced
  Clarified butter 📝 🍽
1 Garlic clove finely diced 🍽

🍽 Instructions

Brush veal tenderloin medallions on both sides with mustard and pepper well (no more salt).

Wrap each piece in a slice of bacon, around the mustard area. Sear with a little clarified butter in a frying pan (with the bacon end first) for about 2 minutes each. Pour the brandy over the top and set on fire, allowing to flash off briefly. Put all pieces in an ovenproof dish and let them stand in the preheated oven at 120° (top/bottom heat) for approx. 10 min. In the meantime, sauté the shallot with a little clarified butter, add the garlic and sauté briefly as well.

Add the mushrooms and deglaze with cream. Simmer the sauce without a lid for about 5 minutes, depending on the desired consistency. Add the drippings from the oven to the sauce. Serve with rösties.


📊 Nutrition Facts

Nutritional values per serving:

Proteins
65 g
Carbs
9 g
Fats
55 g
kcal
791
kJ
3306

📝 Recipe Overview


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