Ingredients for 8 people:

For the filet:
• 40 g of dried morels
• 1.4 kg of veal fillet (center piece)
• Salt
• Pepper
• 2 tbsp olive oil
• 60 grams of walnuts
• 1 bunch of parsley
• 50 g of butter
• 1 small egg
• 2 tbsp breadcrumbs

For the sauces:
• 2 tbsp olive oil
• 8 shallots
• 400 ml veal stock (glass)

For the gratin:
• 1 small Hokkaido pumpkin (about 800 g)
• 800 g of hard-boiling potatoes
• 5 shallots
• 2 tbsp olive oil
• 300 g of cream
• 4 tbsp sherry
• nutmeg
• Sauce binder as desired


1. Cover morels with 200 ml of boiling water, soak for at least 30 minutes. Pat the veal filet dry and parry. Rub the filet with salt and pepper and fry in 2 tablespoons hot oil all around. Chop walnuts. Wash the parsley, finely chop the leaves. Knead walnuts and parsley, butter, egg and breadcrumbs. Season with salt and pepper. Blend mixture on the fillet.

2. Peel the shallots and finely dice. Sweat half shallot in 2 tablespoons of oil. Drain the morels on a sieve, add the stock to the shallots. Add the veal stock and let it boil down a bit.

3. Wash pumpkin, halve, core and slice. Wash potatoes and peel and also slice. Peel the shallots and dice. Heat oil in a large saucepan. Steam the shallots in it. Add 250 g of cream and sherry, nutmeg, salt and pepper and bring to a boil. Add the pumpkin and potato slices, cook for about 5 minutes with gentle turns. Pour the mixture into a large, greased, gratin dish and gratinate in the preheated oven (200 degrees, convection 180 degrees) for approx. 45 minutes. After 25 minutes of cooking, put the veal fillet in the oven and bake for approx. 12-15 minutes. Let the gratin and meat rest for a few minutes after cooking.

4. Bring the sauce mixture to a boil again. Mix half the sauce with the remaining cream. Add morels, simmer for about 1 minute. Thicken both sauces as desired with sauce binder.

5. Slice the filet and serve with gratin and sauces on plates. To fit z. B. green beans.
Preparation approx. 60 min.

Baking time approx. 45 min.