Veal Medallions with Bavaria Blue Sauce

Remove the skin and sinews from the veal fillet and cut 8 immediately large medallions from it. Heat 30 g clarified butter in a frying pan and sear the veal medallions in it on both sides until crispy. Add rosemary and thyme. Add the bacon strips and fry briefly. Remove the veal medallions and keep warm. Add the shallots cut into fine sticks and the chopped garlic and roast until golden brown. Clean the mushrooms, cut them into flakes and roast them in clarified butter until golden brown, then add them to the frying pan with the other ingredients form and mix well. Place the veal medallions on top. Cook in the heated oven at 120 degrees for about 10 minutes. Remove from the heat, remove the herb sprigs and season the meat with salt and pepper. Season the fried mushrooms with salt and freshly ground pepper, add the parsley and arrange on plates. Place the medallions on top and serve with the Bavaria Blue Sauce.

Bavaria Blue Sauce: Heat the butter in a frying pan and sauté the shallots in it. Extinguish with juice of one lemon and clear soup. Add whipping cream, season with salt and pepper and cook. Whisk the sauce with a hand mixer until creamy. Add the cheese and whisk well repeatedly. Finally, fold in the whipped cream and chopped parsley.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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