Cafe Vila Sig­na­ture Veal

Island Life - - Tropical Delights -

In­gre­di­ents

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.

Method

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.

Newspapers in English

Newspapers from Vanuatu

© PressReader. All rights reserved.