4
Spring salad with veal tenderloin steak sashimi
Ingredients:
- 400 g veal tenderloin steaks
- sesame seeds, black and white
- oil for frying
- salt and pepper
For the salad:
- white and green asparagus, boiled or fried
- 20 chicory leaves
- 20 little gem lettuce leaves
- 1 red pointed pepper
- 1 orange pointed pepper
- 20 watermelon balls
- 20 cucumber balls
- ¼ chilli pepper, finely chopped
- black olives (dried, 2-4 hours at 80-90°C (176°F- 194°F) in the oven)
- 3 boiled eggs, quartered
- herb leaves: tarragon, watercress and chervil
- olive oil
- aceto balsamic vinaigrette
- salt and pepper
0 - 30 minutes
veal tenderloin steaks
**
pot-roasting
Preparation
Allow the tenderloin steaks to reach room temperature over about an hour. Heat a frying pan with a little oil on medium-high heat, and fry the tenderloin on both sides for about 3-4 minutes so that it is nicely coloured; allow to rest for a while, and then cut into thin slices.
Dress the lettuce and chicory with the asparagus on the plates, and incorporate the tenderloin slices; garnish with thinly sliced pepper, the eggs and the melon/cucumber balls. Sprinkle a little salt and pepper on the meat and eggs; garnish with the herb leaves, and spoon the vinaigrette over the dish.
Bon appetit!
This recipe is made with Peter's Farm Rosé Better Life Veal.