Veal Fillet Medallions with Chervil Butter and Spring Vegetables

Stir the butter (1) with a ladle until peaks form. Peel and squeeze the garlic clove and add. Chop the chervil and chives and stir them in. Season the herb butter with salt and pepper.

Season the veal fillet medallions with salt and pepper. Meanwhile, fry them in a pan in the hot clarified butter for a total of two minutes. Cool on a cooling rack.

Peel the kohlrabi and cut into stalks. Prepare radishes (ready to cook, e.g. peel, remove woody parts and dirt), leaving a little of the green. Unthread the snow peas. Peel carrots, quarter lengthwise and cut into stalks. Prepare spring onions together with their green parts (e.g. peel, remove woody parts and dirt) and cut them diagonally into three cm long pieces.

Sauté all prepared vegetables in butter (2) in a wide frying pan. Add the soup, season with salt and pepper, and simmer with the lid closed until just tender. Set aside.

Preheat the oven to 220 °C.

Place the veal fillet medallions in a baking dish. Top with half of the chervil butter. Evenly distribute the vegetables around the meat. Evenly distribute remaining chervil butter in flakes on top.

Meanwhile, bake meat and vegetables in 220 °C oven on the second rack from the bottom for ten to twelve minutes. Serve immediately.

Our tip: It is best to use fresh herbs.

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