Name: Veal Fillet in Herb Crust with Cauliflower Purée and Salad with Quail Eggs
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 2 Portionen
Ingredients: 1 Stück small veal fillet from the whole piece; 0.5 Stück Cauliflower; Lemon pepper; Nutmeg; Dijon mustard or alternatively mustard powder; fresh herbs as desired (recipe with parsley, rosemary, thyme & sage); Rocket; fresh spinach; Iceberg lettuce; 2 Stück green stems from the spring onion; 6 Stück Quail eggs; Cocktail tomatoes; 3 EL Clarified butter

Cook Time

1 h

Servings

Difficulty

Medium

Prep Time

30 Min

Description

This Thermomix® recipe for veal fillet in herb crust with cauliflower purée and salad with quail eggs is a protein-rich and low-carb main course. Main ingredients are veal fillet, cauliflower, fresh herbs, rocket and spinach. In 60 minutes, including 30 minutes of work, you can conjure up two portions of this festive and healthy dish with the Thermomix®. Ideal for light cuisine or as a nutritious meal after a workout.

Ingredients (13 ingredients)

1 Stück small veal fillet from the whole piece
0.5 Stück Cauliflower
Lemon pepper
Nutmeg
Dijon mustard or alternatively mustard powder
fresh herbs as desired (recipe with parsley, rosemary, thyme & sage)
Rocket
fresh spinach
Iceberg lettuce
2 Stück green stems from the spring onion
6 Stück Quail eggs
Cocktail tomatoes
3 EL Clarified butter

Preparation (10 steps)

Cook quail eggs

Cook quail eggs in a saucepan with water for about 5 minutes. Then quench and set aside.

Chop cauliflower

Thermomix® Setting

5 sec/Speed 5

Divide cauliflower into florets and place in the mixing bowl. Add rock salt.

5 sec

Cook cauliflower

Thermomix® Setting

20 min/212°F/Speed 1 212°F

Cover the cauliflower with rock salt in the mixing bowl with water and cook until soft.

20 min

Purée cauliflower

Thermomix® Setting

30 sec/Speed 8

Drain the cauliflower, collecting the cooking water. Return the cauliflower to the mixing bowl and purée.

30 sec

Season cauliflower purée

Thermomix® Setting

10 sec/Speed 3

Season cauliflower purée with nutmeg, salt, lemon pepper and some cauliflower cooking water (meat stock is not Thermomix compatible) and stir for another 10 sec/level 3 if necessary.

10 sec

Prepare veal fillet

Sear veal fillet in a separate pan in clarified butter from all sides. Brush with mustard, season with salt and pepper. Chop herbs and put on the meat!

Cook veal fillet in the oven

Wrap the veal fillet in aluminum foil and place in the oven at 130 degrees for 25 minutes. If you have a meat thermometer and want to add it, the meat should be 80 degrees, then it's perfect!