1 organically grown lemon
1 tsp sugar
800g veal filet
salt, black pepper
1 tbsp butter
1 tsp mustard
100ml white wine
200ml veal stock (instant)
1 pinch curry powder
2 tbsp. Orange Marmalade
150g cream
1 egg yolk
1. Wash, dry and cut of the peel of the lemon in stripes. Boil them in a small pan with a little bit of water. Rinse cold. Put peel back in the small pan and boil with sugar and 6 tbsp of water. Boil down until all the water is gone.
2. Season the meat with salt and pepper and brown all around in hot butter. Paste with mustard and roast in preheated oven on 80º C for one hour.
3. The generated roast broth is dissolved with the white wine and boiled down almost completely. Add veal broth and let boil down a little bit more. Season with curry and salt, stir in orange marmalade.
4. The stiff whipped cream and the egg yolk is added to the sauce. The sauce should not boil anymore! Finally add the lemon peel. Take the veal out of the oven, cover and let sit for 5 minutes. Cut in slices and serve hot with the sauce.
5. Perfect side dishes are potatoes, beans or rice with pistachios and spinach leaves
Company address: Industriestr. 11, 97437 Hassfurt
Tel.: +49 (0)9521 9495-0
Fax: +49 (0)9521 9495-960
E-Mail: export@maintal-konfitueren.de
Martina Dütsch-Cerbone
Tel.: +49 (0)9521 9495-311
Fax: +49 (0)9521 9495-960
E-Mail: duetsch-cerbone@maintal-konfitueren.de
Sonja Käb
Tel.: +49 (0)9521 9495-312
Fax: +49 (0)9521 9495-960
E-Mail: kaeb@maintal-konfitueren.de
