Veal entrecote with truffle, gorgonzolas spinach and spätzle
Ingredients
- 1 kg of veal loin
- 20 grams of fresh black truffle
- Salt to taste
- Pepper from the mill
- 1 tbsp of cooking oil
- 1 tbsp butter
For the gorgonzola spinach:
- 1 kilo fresh spinach washed
- 1 tbsp butter
- 100 gram whipping cream
- 100 gram creamy gorgonzola
- pinch of grated nutmeg
- salt to taste
- freshly ground pepper
For the spätzle:
- 400 gram flour
- 4 eggs
Extra:
- 20 gram fresh truffles
Nutrition values
Preparation
Take the veal out of the fridge 30 minutes before starting to prepare it. Pre-heat the oven to 80°C (176°F) (top and bottom temperature). Heat a large, heat resistant plate or shallow, heat-resistant dish in the centre of the oven. Pat the veal dry with kitchen towel. Rub oil and pepper into the meat.
Heat a non-stick frying pan of a suitable size and fry the veal. Place the veal on the plate or in the dish and cook in the pre-heated oven for about an hour. Add salt to taste once the meat is cooked. Stir-fry the spinach in hot butter in a large pan for a few minutes until the leaves begin to wilt. Stir in the cream and gorgonzola. Season to taste with pepper and nutmeg, and salt if you wish.
To make the spätzle, mix the flour, eggs and 100 ml water in a bowl. Beat until bubbles appear in the batter. Leave to stand for 10 minutes. The batter should be thick and sticky. Use a potato ricer or similar to press out portions of the batter into boiling water or shape it with slightly damp hands. Boil for a moment, remove from the water using a slotted spoon and cool under running water. Drain well.
Remove the veal from the oven and leave it to rest under tinfoil for 5 minutes before slicing with a sharp, not serrated, knife. Lay the slices on plates and drizzle some of the gravy over the top. Serve the gorgonzola spinach and spätzle next to the veal. Suggestion: garnish the dish with thin slices of truffle.