Rezept mit Krauser Glucke


  • 700 g veal tenderloin
  • 2 sprigs of lemon thyme
  • 6 carrots
  • 350 ml vegetable stock
  • 70 g butter
  • Nutmeg
  • 1 Carolina Reaper
  • 600 g cauliflower mushroom
  • ½ shallot
  • 1 tsp. truffle oil
  • Mirin
  • Soy sauce
  • Truffle
  • Various herbs and cresses
  • Pepper
  • Salt


This delicious dish from professional cook Andreas Kirsten from restaurant Heck-Art, is made from fresh products that are all included in Sous Fresh’s extensive range.

This recipe is intended to inspire, and you can use it and adapt it freely. We would love to hear from you how to make it even tastier.

Good luck preparing it!


Veal tenderloin
Trim the veal tenderloin, pat dry, and then bake on the middle rack in the oven at 62°C for 21 minutes. Next, season with salt. Then allow to cook with the lemon thyme. Remove from pan and let rest. Before garnishing, season with some pepper and slice into smaller portions.

Carrot crème with Carolina Reaper
Peel and finely dice the carrots. Boil these in 350 ml of concentrated vegetable stock. Season with nutmeg and cook in 50 g of butter until everything is almost tender. Add a small piece of Carolina Reaper. (Proceed with caution! This pepper is extremely hot so add to taste
until the desired level of heat is reached.) Mix everything well and run through a fine-meshed sieve. Keep warm until ready to serve.

Cauliflower mushroom
Brush the cauliflower mushroom until clean, then slice evenly. Use a brunoise cut to dice up half a shallot. Fry the shallot and cauliflower mushroom in 1 tsp. of truffle oil and 20 g of butter. Season with salt, mirin, soy sauce, and pepper. Dress the plate.

Dress a lovely, flat plate with the products. Grate the truffle over the plate. Garnish with the cresses and herbs.