Veal fillet with fried cauliflower
Category: Main course
Preparation:
Preparation of the veal fillet:
- Wash the veal fillet, pat dry and remove the silver skin.
- Place a pan on the hob and heat on level 7. Add oil and sear the fillets on all sides.
- Insert a wire rack (oven accessories) in the oven with a baking tray on one level below it. Place the fillet on the wire rack. Insert the meat thermometer so that the entire probe (metal) is in the meat and the probe tip is at the thickest part of the meat. Connect the meat thermometer to the socket of the oven.
- Set the desired cooking time and core temperature (medium about 59 °C) in the meat on the soft roast program of the oven. Start the program.
- Pull the meat thermometer from the meat before serving. Cut the meat into pieces and season with salt and pepper.
Preparation of the cauliflower:
- Wash and clean the cauliflower, remove the stalk and divide it into bite-size pieces.
- Place a pan on the hob and heat on level 7. Simmer the cauliflower in the oil in the pan until it is cooked.
- Season the cauliflower with salt and pepper and serve.
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