Veal Saddle Steak with Potato and Leek Ragout

Preheat the oven to 180 °C. Heat oil and butter in a pan. Pepper the veal back steaks and sear them in the pan on both sides. Salt and place in the oven for about 5-7 minutes, depending on the desired degree of cooking. Then lower temperature to 85 °C and keep warm for another 5 minutes. Remove the meat from the pan and wrap in aluminum foil. Deglaze the roast residue with veal stock. Bring to the boil briefly, stir in a nut-sized piece of cold butter and use it to thicken the sauce, but do not boil it any more. Pour the sauce through a sieve. For the potato-leek ragout, slice and wash the leeks. Cut the potatoes into 5 mm cubes. Heat the butter in a saucepan and sauté the potatoes in it. Add the leek and sauté briefly as well. Add whipping cream and vegetable stock and simmer for 5 minutes. Season to taste with salt and pepper. Arrange the finished veal steaks on warmed plates, cover with the sauce and add the potato-leek ragout.

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