Veal Saddle Steak Au Gratin with Taleggio

Preheat the oven to 180 °C top-bottom heat. Rinse the arugula and spin dry. Blanch (scald) the tomatoes with hot water, remove the skin, cut into quarters, remove the seeds and finely dice the flesh.

Season the veal steaks with salt and pepper and sear them briefly and hotly on both sides in a frying pan with 2 tbsp. sunflower oil or other vegetable oil, remove and place on an oven rack. Rinse rosemary and thyme, shake dry and chop finely. (Set aside 1 sprig of thyme for the mushrooms.) Finely dice the toast and fry in a frying pan with 2 tbsp. butter until golden, remove and place on paper towels.

Dice the Taleggio and Parma ham. Mix cheese, bread cubes, kitchen herbs and Parma ham in a baking bowl and season with a little pepper.

Spread the cheese mixture evenly over the steaks with a spoon and cook in the heated oven for about 6 minutes. Clean the chanterelles and maybe cut them in half. Wash the parsley, shake dry and chop finely. Remove the peel from the shallot and chop finely. Fry the mushrooms in a frying pan with 1 tbsp. butter. Add shallot and thyme sprig and season with salt , pepper and juice of one lemon. Finally stir in the parsley. Mix olive oil, balsamic vinegar, 1 dash of pepper, chicken soup, salt and sugar to make a salad dressing. Dress the arugula with it.

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