Medallions of Veal with Mushroom Risotto and Rosemary Jus

Have fun preparing this mushroom dish!

1st risotto: Sauté the mushrooms briefly in 2 tbsp olive oil. Heat the remaining olive oil in a saucepan and sauté the onion. Add long-grain rice, season with salt, extinguish with white wine. Boil wine, gradually add hot vegetable soup and cook. When the long grain rice is al dente after about 25 minutes, stir in cream, parmesan, mushrooms and kitchen herbs. Season risotto repeatedly.

2. season fillet. Heat approx. 1 tbsp. butter in a frying pan until nut-brown, sear the filet with 2 rosemary sprigs until golden brown on all sides, place on a rack and cook in a hot oven at approx. 160 °C for approx. 10 min. until done.

3. jus: In the meantime, pour beef broth over roasting residue, add rosemary sprig. Let the soup boil and reduce it to about half of the original mass. Thicken sauce by stirring in cold pieces of butter. Season the sauce.

4. slice fillet, arrange on mushroom risotto and rosemary jus. Garnish with fresh herbs.

Calories: 720 Kcal.

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