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QimiQ
Benefits
All natural, contains no preservatives, additives or emulsifiers
Acid, heat and alcohol stable
Binds with fluid - no separation of ingredients
25
easy
Ingredients for 6 portions
900
g
Veal tenderloin
4
tbsp
Garden herbs, fresh,
finely sliced
Olive oil,
to drizzle
Garden herbs, fresh,
to garnish
For the aubergine leaves
2
Eggplant,
medium sized
Salt and pepper
2
Beef tomatoes
1
Onion(s)
2
Garlic clove(s)
60
g
Black olives
200
g
Natural yogurt
2
tbsp
Olive oil
2
tsp
Honey
Balsamic vinegar,
white
Marjoram, dried
Sea salt,
coarse
For the sauce
2
tbsp
Walnut oil
1
Garlic clove(s),
squeezed
120
g
Heavy cream 36 % fat
10
g
Lemon peel
1
tsp
Ginger root,
finely chopped
250
g
Natural yogurt
50
g
QimiQ Classic
60
ml
White wine
1
shot
White wine vinegar
Curry powder
Curcuma, dried
Salt and pepper
Method
1.
For the sauce, heat the cream and garlic in the hot oil. Add the remaining ingredients, stir until smooth and remove from the heat.
2.
For the aubergine leaves, rub the aubergines with salt and remove the stalk ends. Halve lengthwise and slice horizontally into 24 thin slices (as large as possible). Fry the slices on both sides in a teflon frying pan without fat until lightly browned.
3.
Dice the remaining aubergine and the tomatoes. Finely chop the onion, garlic and stoned olives. Place everything in a saucepan with the yogurt, 1 tbsp olive oil, honey, vinegar and marjoram and cook until the vegetables are soft. Season with salt and pepper.
4.
Preheat the oven to 390° F. Sandwich two aubergine slices together with a layer of yogurt mixture until the aubergine is used up. Place the slices onto a baking tray, drizzle with the remaining olive oil and bake in the hot oven for approx. 8 minutes.
5.
Roll the veal in herbs and place on a sheet of plastic film. Drizzle with olive oil and wrap in the plastic film. Cook over steam for approx. 10 minutes or until done (the meat core should reach approx. 160° F).
6.
Remove the plastic film and cut the meat into 12 medallions. Arrange the sauce on plates, place the veal onto the sauce and top with the aubergine leaves. Serve sprinkled with herbs.