Cafe Vila Signature Veal
220g veal fillet I 30g ground black peppercorns I 25g diced garlic I 15g wholegrain seeded mustard I 1 tbsp cooking oil.
Diane Sauce 15g Worcestershire Sauce I 15g French mustard I 10g tomato paste I 15g garlic I 20ml cream I 1 tsp. brandy I Salt & pepper to taste.
Salad Lettuce, grated carrot, grated cabbage, cucumber and red onion. French Dressing 1 egg yolk I 1tbsp olive oil I 1 tsp French mustard I 1 tsp white vinegar I 1 tbsp mayonnaise.
Diane Sauce Fry the garlic in butter on medium heat for a couple of minutes without letting it burn or brown. Add the tomato paste, Worcestershire sauce and mustard and simmer for a few minutes. Add the cream, stir, take off the heat and add the brandy just before serving. Veal Fillet Heat the grill plate on a stove at high temperature. Stick a knife in the middle of the veal fillet to make the space for the stuffing. Mix the garlic and wholegrain mustard and stuff it into the middle of the fillet. Roll the fillet in cooking oil and then in the ground pepper and transfer to the grill. Sear the fillet for 2 minutes each side. Take it off the heat and let it rest for 5 minutes before cutting into slices. For the salad, combine all ingredients for the French dressing and whisk together. Lightly toss all the ingredients for the salad in a bowl and pour in the dressing to taste. To serve: Place the sliced meat on a plate and pour the Diane sauce on top. Garnish with the salad and add a baked potato topped with sour cream as a side dish.