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Veal fillet in a steam cooker - Yum...
We don't want to leave you alone with the "supposed" challenge of dealing with a steam cooker, because such a product is not so common in our regions. Yet, there is hardly a simpler and healthier way of cooking. Because this is best explained in practice, we stood at the stove today and cooked a delicious lunch for our crew: "Veal fillet steamed in herbs".
We deliberately did not choose a typical Asian dish because we wanted to show you the versatility of a steam cooker. It doesn't always have to be dim sum and co, you can also wonderfully adapt your home kitchen. Very important when using a steam cooker is above all the quality of the products. Since especially meat and fish are very well preserved in their structure, choose really good things and visit the butcher or fishmonger you trust. By the way, today we had a veal fillet from our friends at Genusshandwerker.de, it's really worth it - promised! The result was buttery soft, extremely aromatic and above all very easy to make. And the Riesling also tasted ;-) And here's the promised photo love story including recipe for download:
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Ingredients for veal fillet in the steamer
- Veal fillet
- Shallots
- Tarragon, parsley, chervil, dill
- Cream
- Poultry or chicken stock
- Unwaxed lemon
- Salt
- Pepper
Step 1: Steamer ready to go
Pluck the herbs and chop both the stems and 1/3 of the leaves. Put them together with the chopped shallots in the steamer. Fill with the stock and add 2 slices of lemon. Bring to a boil.
Step 2: Veal fillet ready to go
Trim the veal fillet very well and cut into 4 equal-sized steaks. Season the fillets with salt and pepper and place them in the steamer insert, making sure they are not too close together.
Steamer GO!
Then place the attachment with the meat on the steamer, put the lid on and steam for 10-15 minutes (very pink to medium) depending on the desired result. This is what it looks like.
Now wrap the meat in aluminum foil and set it aside. At the same time, strain the broth through a sieve and then bring it to a boil with the cream until a creamy consistency is achieved. Season and add half of the chopped herbs. Serve and generously sprinkle with the herbs:
Serve with basmati rice or tagliatelle and a delicious glass of Riesling, enjoy! And as usual, here is our recipe for download and printing, have fun ;-)
