1.5 kg filet of veal
freshly ground pepper
500 g pearl barley
olive oil extra vergine
250 g diced vegetables (mixture of leek, celery, carrots, onions, 1 clove of garlic)
200 ml white wine
600 ml vegetable stock
100 g fresh thyme
150 g grated parmesan
80 g horseradish
80 g pesto
400 g cherry tomatoes
Soak pearl barley, wash and drain. Wash and pat dry thyme sprigs.
Preheat the oven. Convection heat: 150 °C.
The Filet of Veal
Sprinkle filet of veal with sea salt and pepper. In a hot pan, sear briefly on both sides. Place the meat on a baking tray and transfer to the oven. Roast in the oven at 150°C convection heat for 30 minutes.
Saute diced vegetables in olive oil. Add pearl barley and season with salt. Briefly saute, then deglaze with white wine and broth.
Add thyme sprigs. After 15 to 20 minutes, the barley will be ready, and the thyme can be taken out.
Add Oldenburger Butter parmesan, horseradish and pesto, then season to taste with salt, pepper and nutmeg.
The Final Touch
Serve risotto with roasted cherry tomatoes and filet of veal cut into slices.
To finish, garnish each dish with a piece of Oldenburger Butter.