Frisée with Shii-Take Mushrooms and Veal Fillet

A delicious mushroom dish for any occasion!

Coat the veal fillet evenly with the mustard. Grind the two types of pepper in a mortar or grind coarsely. Roll the coated veal fillet in the spices. Fry the fillet roll in a frying pan with a little oil. Rest in the oven at 80 °C, on a rack for 10 min.

In the meantime, fry the sunflower seeds (you can of course also use pumpkin seeds or pine nuts) in a hot frying pan and remove from the frying pan again. Remove the stalks from the shii-take mushrooms and score the top of the mushrooms crosswise.

Fry the mushrooms with a little butter in the same frying pan as the seeds, also remove repeatedly.

In the same frying pan, sauté finely diced shallots and the equally finely diced apple with a tiny bit of grape seed oil until translucent.

Add the washed and cleaned frisée lettuce and sauté briefly. Extinguish with vinegar, white wine and whipped cream and season.

Slice the veal fillet very thinly with a very sharp kitchen knife and decorate with the other ingredients. Decorate with tarragon leaves.

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