Reichsgraf von Kesselstatt Schloss Marienlay Weissburgunder

Ingredients

• 2 piecesVeal loin steak (200g each)
• 20 gDried morel mushrooms
• 2 piecesShallots
• 150 mlVeal stock
• 200 mlHeavy cream
• 50 gButter
• 250 gAll-purpose flour
• 3 piecesEggs (size M)
• 2 tbspVegetable oil
• 1 tspSalt
• 0,5 tspFreshly ground pepper
• 0,5 bunchFresh parsley

Preparation

1. 1Soak the dried morels in 150 ml of lukewarm water for about 20 minutes. Gently squeeze the mushrooms dry and strain the soaking liquid through a fine cloth or coffee filter to remove any sand.
2. 2For the Spätzle dough, combine flour, eggs, and a generous pinch of salt in a bowl. Beat the dough with a wooden spoon until it forms bubbles and flows slowly from the spoon. Let the dough rest for 10 minutes.
3. 3Finely dice the shallots. Pat the veal loin steaks dry, season with salt and pepper, and sear in a pan with hot oil for about 2 minutes on each side. Keep the meat warm in the oven at 80°C to finish cooking.
4. 4In the same pan, sauté the shallots and morels in 20 g of butter until softened but not browned. Deglaze with the strained morel water and veal stock. Reduce the liquid by half.
5. 5Add the cream to the sauce and simmer over medium heat until it reaches a creamy consistency. Season to taste with salt and pepper.
6. 6Bring a large pot of salted water to a boil. Scrape the Spätzle dough from a board or press it into the water. Once the Spätzle float to the surface, remove them with a slotted spoon, rinse briefly, and toss in a pan with the remaining butter.
7. 7Arrange the veal steaks on warmed plates, top with the morel cream sauce, and serve with the buttered Spätzle on the side. Garnish with freshly chopped parsley.