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Veal Fillet in the Steamer - Hmmm...
We don't want to leave you alone with the "supposed" challenge of using a steamer, as such a product is not so common in our regions. Yet, there is hardly a simpler and healthier way of cooking. Since this is best explained in practice, we stood by the stove today and cooked a delicious lunch for our crew: "Herb-steamed Veal Fillet".
We deliberately did not choose a typical Asian dish because we wanted to show you the versatility of a steamer. It doesn't always have to be Dim Sum and the like; you can wonderfully adapt local cuisine as well. The most important thing when using a steamer is the quality of the products. Since especially meat and fish retain their structure very well, choose really good items and visit the butcher or fishmonger you trust. By the way, today we had a veal fillet from our friends at Genusshandwerker.de, it's really worth it - promised! The result was buttery soft, extremely aromatic, and above all, very easy to make. And the Riesling tasted good too ;-) And here is the promised photo love story including the recipe for download:
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Ingredients for Veal Fillet in the Steamer
- Veal fillet
- Shallots
- Tarragon, parsley, chervil, dill
- Cream
- Poultry or chicken stock
- Untreated lemon
- Salt
- Pepper
Step 1: Steamer ready to go
Pluck the herbs and chop both the stems and 1/3 of the leaves, and place them in the steamer along with the chopped shallots. Fill with the stock and add 2 slices of lemon to bring to a boil.
