Filet of Veal with Milk-caps | Beef and Pork | DW | 20.11.2012
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Beef and Pork

Filet of Veal with Milk-caps

At Pod Aniolami in Krakow, mushrooms are a menu mainstay in fall.

100 g milk-caps (or any other mushrooms)

30 g onions

30 g clarified butter

salt and pepper

180 g filet of veal

1 tbs olive oil

salt and pepper

Marinate the veal filets in olive oil and put them in the refrigerator for a day. Season with salt and pepper before grilling. Wash the mushrooms and remove the stems. Only the tops should be used. Dice the onions.

Grill the filets on a wood-burning stove. Alternatively, heat the clarified butter in a pan, and fry the veal, allowing two minutes for each side. Heat the butter in a pan, add the mushrooms and cook for five minutes. Then add the diced onion and leave them on the stove until they turn glassy. Add salt and pepper to taste. Garnish with a sprig of rosemary.


This recipe comes to us courtesy of Marcin Norek, head chef at Pod Aniolami in Krakow.







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