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Christmas menu 2010: veal fillet in bread shell with cinnamon and vanilla sprouts

With the main course of this year's Christmas menus I was doing me a long time difficult. Usually, yes is just the main course and then set the other gears, but I do my heavy with meat, usually find the right cooking point ... not usually so is the husband responsible for the meat. For me alone I'm mostly vegetarian dishes, which I find generally more exciting anyway. But a meatless holiday menu is not implemented in this budget. Where we were able, after all, that we neither want nor eat duck goose and chicken, there are quite often during the week. That would give New Year's beef was laid already.

At Malad-on-the-sofa in front of the TV, I saw lying on breakfast television ZDF the Christmas menu by Alfons Beck where I liked the main course spontaneously veal in bread shell. Although this is somehow fully seventies, but the combination of meat and bread I liked back then, and the reversal of a side dish can.

The recipe is for two people of course too much. The rest I laid in plenty of aluminum foil wrapped on the second day in the furnace and heated to a temperature of about 70 degrees. The fillet was nice and tender. To this end there was then a rocket-lobster salad (the remains of intermediate course , supplemented by rocket), plum chutney with oranges and apple-onion marmalade - the latter by the way, a recipe from Jamie Oliver (for the case that after cookbook test someone thinks I reject Jos recipes per se, o)).

veal meat at slaughterhouses the way, you have to pre-order - I knew it until now so that there are at least sausages and was replaced by the "Hammwanich" caught cold. Fortunately, there was near a second butcher who had at least a rough sausage, otherwise they would have I still have to reschedule the day before Christmas Eve ...

As part of a menu nonetheless can not be prepared the day before, but while the fillet in the oven is, you can give the starters. You just should not leave the sprouts it yourself - the result you see even ... For me would have the meat may still be Rosane, but the husband's likes to use double dead * sigh * The meat thermometer as a referee, I forgot, unfortunately. The filet was still very tender and soft.

veal in bread shell with cinnamon and vanilla sprouts

For the veal (4 - 6 servings):
1-2 handful of dried porcini mushrooms fresh
two thick sausages (approx. 250 g)
2-3 tablespoons cream 1 level tsp
Dijon mustard salt


pepper freshly grated nutmeg 1 tablespoon chopped thyme

12 slices of toast
700 g veal (middle)
butter
Possibly. Cornstarch

For the Brussels sprouts (2 servings): 100

vegetable sprouts

soda 1 pinch cinnamon 1 pinch ground vanilla

butter
g
the mushrooms with boiling water over them and leave to swell.

meat from the sausage press and stir until smooth with cream. Dijon mustard and add salt, Pepper and nutmeg. Thyme leaves, finely chop and add. Ceps express finely chop and also give the sausage meat. Keep soaking water in order to draw the sauce.

The bark slices of bread and roll flat with a rolling pin. The veal parry and divide. Then each 2 x 3 slices close together and spread the stuffing evenly on it. Lay the fillet on the toast and roll with light pressure. When the toast was really good flat rolled, you can roll up the fillet well, otherwise you have up and down depending on the meat a crust of bread, but also holds good.

The fillet rolled around in some butter until golden yellow and then cook in the oven, depending on the thickness of the fillet 20 to 30 minutes.

clean the brussels sprouts, and carve crosswise in vegetable broth, which was mixed with some soda, and cook. Just before the end of cooking from the broth. Heat butter in a pan, Aster with cinnamon and vanilla and cook the sprouts in it to end. keep warm until ready to serve. The

the porcini soaking water through a colander to remove any sand, and pour into the pan in which the fillet was fried. Loskochen gravy, let liquid reduce a bit, maybe with a little cornstarch to bind.

Everything on plates and serve.