Veal Fillet with Marsala Sauce and Glazed Turnips

Rating: 3.0 / 5.00 (1 Votes)

Total time: 45 min

Servings: 6.0 (servings)

For the veal fillet:

For The Glazed Turnips:


Veal fillet with marsala sauce, rosemary potatoes and glazed turnips 1. Roast bones in 2 tbsp oil until golden brown all over. Sauté greens and 1 crushed garlic clove for 5 min. Add 50 ml of wine three times each, cook completely. Fill up with veal stock, bring to boil and skim. Add 1 bay leaf spice, rosemary sprig, peppercorns, reduce open to 400 ml in 1 hour. Degrease, pour through a fine sieve, put to cool.

Cook potatoes with 1 rosemary sprig and 1 crushed garlic clove in salted water for 10-15 minutes, rinse and peel. Cut kumquats and 4 garlic cloves into thin slices, wipe off remaining rosemary, set aside.

Preheat oven to 250 °C (gas 5). Rub meat all over with salt, pepper and remaining pressed garlic clove. Heat remaining oil in a frying pan. Gently sear meat all around in it, place in a roasting pan. Heat the frying oil in the frying pan with 20 g butter. Sauté potatoes in it all around, season. Add garlic, kumquats and rosemary. Extinguish with 40 ml Marsala, spread evenly around the meat.

Cook meat and potatoes at 160 °C for 15 minutes on the 2nd rack from the bottom (gas 1-2, convection oven 140 °C), turn once to the other side. Take out roaster, wrap meat in aluminum foil and let rest for 10 min. in turned off oven with open door.

Heat remaining butter in a saucepan, sauté shallots until translucent.

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