Rudolf Obauer: Veal Fillet Basil Puree

For the meat juice:

Bring all ingredients to a boil, pour over the chopped veal fillet and let sit for a quarter of an hour.

Finely whisk basil, QimiQ, sour cream with the fillet and perhaps a tiny bit of green food coloring. Pour into a baking dish.

Arrange the puree on plates with the gravy mixed with a little bit of olive oil.

Garnish with fresh herbs (mint, verbena or possibly cress).

Tip: Add a piece of veal fillet whole to the broth (it should be pink inside) and serve it sliced with the puree.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything at hand!

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