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Veal Liver Filet "Bellevue"

4 servings

Ingredients

• 400 g Veal liver
• 3 Stk Tomatoes
• Oil (nach Bedarf)
• Salt (nach Bedarf)
• Pepper (nach Bedarf)
• 6 Stk Breakfast bacon
• 150 g mushrooms
• 40 g butter
• Parsley (fresh, chopped) (nach Bedarf)
• Lemon juice (nach Bedarf)
• Worcestershire sauce (nach Bedarf)
• Tomato ketchup (nach Bedarf)
• Mashed potatoes (nach Bedarf)

Instructions

1. Cut veal liver into finger-thick slices.
2. Peel tomatoes and halve them.
3. Salt and pepper liver and tomatoes, brush with oil and grill briefly on both sides over hot grill.
4. The liver should remain pink inside.
5. Meanwhile, fry the breakfast bacon in a pan until light brown.
6. Clean mushrooms, wash and slice, stew in butter with chopped parsley until translucent.
7. Blend in lemon juice, Worcestershire sauce and tomato ketchup, adjust seasoning with salt.
8. Arrange the grilled liver filets in layers on a platter, place tomato and bacon slices on top and distribute mushrooms over.
9. Serve with piped mashed potato.

Based on a cookbook by Hans Hofer (1964), adapted with AI.