Tri-tip veal steak with creamy mushroom sauce

Amount of people: 4

Preparation Time: > 60 minutes

Veal product: tri-tip veal steak (veal cap, deskinned)

Difficulty: *

Cooking methods: oven roasted

Calories (kCal): 582

Preparation

1. Peel the onions, carrots and celeriac and cut into rough cubes. Roughly crush the juniper ber-ries using the back of a knife. Preheat the oven to 120°C (248°F).

2. Sear the steak in hot oil for approx. 3-4 minutes each side. Remove from the Dutch oven and keep warm. Lightly braise the diced onions in the cooking fat whilst turning frequently. Add the chopped vegetables and brown lightly along with the onions for a further 2-3 minutes, whilst turn-ing. Stir in the tomato purée and brown lightly.

3. Deglaze using approx. half of the pomegranate juice and allow to reduce on a high heat. Sprinkle with 1 tsp of the flour, fold in with a little pomegranate juice, deglaze, allow to reduce.

4. Sprinkle with the second tsp of flour, fold in and pour the remaining pomegranate juice and vegetable stock on top. Add the bay leaf, thyme and crushed juniper berries, allow to reduce.

5. Place the warm steak in the Dutch oven and reheat briefly. Then place the covered Dutch oven in the oven and allow to slowly stew for around three hours in the bottom third of the oven. Turn the meat once or twice during this time. Prick with a fork and check whether the meat is sufficiently tender. Then remove the steak from the Dutch oven, cover and keep warm.

6. Wash the mushrooms. Peel and dice the shallots. Wash the thyme and pluck the leaves. Sauté everything in the butter and season with salt and pepper. Pour on, along with the meat juices, and stir in the cream.

7. Cut the steak into slices and arrange on plates along with the creamy mushroom sauce. Can also be served with gnocchi.

« Back to the list Print recipe