Kochfreunde.com is the culinary magazine of Oliver Wagner. Here, everything revolves around the almost most beautiful thing in the world: good food. The focus ranges from reports on exciting restaurants to recipes from his own kitchen, cookbooks and culinary gadgets.


Kochfreunde.com ist das kulinarisches Magazin von Oliver Wagner. Hier dreht sich alles rund um die beinahe schönste Sache der Welt: Gutes Essen. Dabei reicht der Fokus von Berichten über spannende Restaurants bis hin zu Rezepten aus der eigenen Küche, Kochbücher und kulinarische Gadgets.

Veal fillet in herb coating

Veal fillet is considered by many to be the noblest cut of meat. Lean, tender and particularly mild is the premium cut below the backbone, of the animals about 22 weeks old at slaughter. Veal fillet is usually served roasted in one piece or in medallions. As a particularly gentle preparation  the gentle poaching or also the slow cooking with steam is recommended. An aromatic herb crust provides additional delicate flavors.

Preparation: 30 minutes | Cooking: 40 minutes


  • 50 g mixed herbs
  • (e.g. parsley, chervil, thyme, marjoram, tarragon, chives olive oil)
  • 600 g veal fillet from the middle piece
  • Salt
  • Pepper

For the herb jus

  • 1 small onion, finely diced
  • 2 tablespoons mixed herbs
  • (parsley, chervil, thyme, marjoram, tarragon, chives)
  • 1 tablespoon butter
  • 1 dl port wine
  • 2 dl veal stock
  • 1 tsp cornflour


  1. Pluck and chop parsley, chervil, thyme, marjoram and tarragon, finely chop chives. Mix the herbs with a little olive oil.
  2.  Place a sheet of cling film 20 cm longer than the fillet on the work surface, place the herbs the length of the fillet in the center of the film. Turn the fillet seasoned with salt and pepper in the herbs, wrap in the foil. Wrap in aluminum foil, close the ends tightly. Place the wrapped fillet on the stainless steel sheet. Put the tray into the cold cooking chamber. Steaming.
  3. For the herb jus, sauté onion and herbs in butter, deglaze with port wine, reduce by half, mix veal stock with cornstarch and add, bring to a boil, simmer for 10 minutes. Strain the sauce through a sieve.
  4. Remove the fillet from the cooking chamber, let it rest for a few minutes, remove it from the foil and cut it open.
  5. Pour a mirror of the herb jus onto the plates and arrange the fillet on top.

Together with V-ZUG, the Swiss manufacturer of high-quality built-in appliances, I present some recipes that are very easy and uncomplicated to prepare. Of course, you can also use the V-Zug Combi-Steamer for this veal fillet quite ideally – but it should also work with another steamer.

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