Ingredients for 4 people:
4 veal steaks (á approx. 200 g)
750 g small carrots
5 shallots
3 stalks marjoram
200 g sour cherries
4 tablespoons sunflower oil
2 small chicory
2 tbsp melted butter
250 ml veal stock
100 ml white wine
Salt to taste
Sugar to taste
Pepper to taste
Preparation:
1. Preheat oven to 180°C convection (200°C top and bottom heat).
2. Wash the steaks and pat dry. Peel and wash the carrots. Cook in boiling
boiling salted water, season with a little sugar, for 15-20 minutes. In the meantime peel the shallots and chop finely. Wash marjoram, shake dry and chop. Clean, wash and stone the cherries.
3. Heat 2 tablespoons of oil in a pan. Sear the steaks for 2 minutes on each side, season with salt and pepper. Place in a roasting pan and cook in the preheated oven for about 12 minutes. Wash the chicory, cut into 4 rosettes, place on top of the steaks, drizzle with melted butter and cook for about 5 minutes.
4. Add 2 more tablespoons of oil to the frying fat of the pan. Fry the shallots briefly. Add the cherries and fry over a high heat for 5 minutes. Season with salt, pepper, sugar and marjoram. Add the stock and white wine, bring to the boil briefly and season again. Serve the steak in portions with the chicory, cherry sauce and carrots. Serve garnished with marjoram. Serve with gnocchi.
Preparation time approx.: 50 minutes
Nutritional values per portion approx.:
Calories: 825
joules: 3458
Protein: 58,0 g
Fat: 52,8 g
Carbohydrates: 25.0 g
(FoodCentrale by ddp images)
