Veal tenderloin with chanterelles

(For 4 portions)

• 600 g veal tenderloin
• salt, freshly ground pepper
• 350 g chanterelles
• 1 onion
• 1 clove of garlic
• 1 shot of cognac
• 200 ml veal jus
• 150 ml cream
• 1 dessert spoon olive oil 
• 400 g pasta
• 1 tomato
• 1 carton of BroccoCress®

Sprinkle the veal with salt and pepper. Fry the veal in 1 dessert spoon of butter until golden brown. Cook the veal for around 30 minutes in the oven at 90°C.

Clean the chanterelles. Peel and chop the onion. Peel and chop the garlic. Heat the frying liquid and fry the onion and garlic. Glaze with cognac, veal jus and cream. Cook the sauce until it has reduced to two thirds and season with salt and pepper. In a pan, add oil and salt to water and bring to the boil.

Peel the tomato, remove the seeds and chop finely. Heat the remaining butter and fry the chanterelles golden brown. Add the tomato and season with salt and pepper.

Cook the pasta al dente and divide among the plates. Slice the veal and arrange on the pasta. Divide the mushrooms around the pasta and spoon over the sauce. Garnish with BroccoCress®.