Rosenberg-Terrassen Großes Gewächs Riesling trocken

Ingredients

• 800 gVeal tenderloin
• 40 gDried morels
• 2 piecesShallots
• 250 mlVeal stock
• 200 mlHeavy cream
• 60 gButter
• 400 gAll-purpose flour (Type 405)
• 4 piecesEggs (size M)
• 100 mlSparkling water
• 1 tspSalt
• 1 pinchNutmeg
• 1 pinchPepper
• 0,5 bunchChives

Preparation

1. 1Soak the dried morels in lukewarm water for about 20 minutes, then rinse thoroughly and halve the mushrooms depending on their size.
2. 2For the Spätzle dough, vigorously beat the flour, eggs, sparkling water, salt, and nutmeg in a bowl until the dough forms bubbles and flows thick from the spoon.
3. 3Trim any sinew from the veal tenderloin, season with salt and pepper, and sear in a hot pan, then cook in the oven at 100 degrees Celsius for about 20 minutes.
4. 4Sauté the finely diced shallots and morels in a little butter, deglaze with the veal stock, and reduce the liquid by half.
5. 5Add the cream to the sauce, simmer over medium heat until thickened, and season with salt and pepper to taste.
6. 6Press the Spätzle dough into boiling salted water, let boil briefly, drain, and toss in the remaining butter in a pan.
7. 7Slice the veal tenderloin and serve on preheated plates with the morel cream and Spätzle, garnished with chives.