BBQ - Veal tenderloin with salad, carrots, parsnip and horseradish
- 8 of 80 gr. veal tenderloin steaks
- 12 small carrots
- 2 parsnips
- 25 gr butter
- Goma, Japanese sesame dressing
- 100 gr mixed salad with micro greens and sprouts
- veal gravy
- fresh horseradish
- pepper and salt to taste
Clean the carrots and leave a piece of the green leaf, peal the parsnips and cut in long quarts. Place on tinfoil with the butter and season with pepper and salt and fold in so the top is still a bit open and place in a 180°C (356°F) Kamado BBQ, turn a few times in between, for 10-15 minutes.
Grill the veal steaks in the Kamado BBQ for ca 4 minutes per side and drizzle with a spoon of melted butter from the vegetables and season with pepper and salt.
Mix a spoon of olive oil and a pinch of salt with the salad and place in the middle of the plate, arrange the vegetables around the salad and drizzle with the sesame dressing and fresh grated horse radish. Put 2 steaks on the salad and finish with the gravy.