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!