Larded Veal Fillet Slices with Tuna Foam


Rating: 2.67 / 5.00 (3 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Veal fillet slices:









Tuna foam:













Instructions:

A bean recipe for every taste:

Veal tenderloin slices: Cut carrots and celery into long narrow strips. Blanch the beans with the carrot and celery strips in salted water and drain well. Lard the fillet lengthwise with the vegetables, season with salt and pepper. Place in a 200 °C stove with a little olive oil and cook for 8 minutes. Take out and cool well.

Tuna mousse: Finely whisk the tuna with the egg, anchovies, egg yolks and a little juice of a lemon. Slowly add the oils and thin the sauce with the fish stock. Season with salt, cayenne pepper and Noilly Prat.

Thinly slice the veal fillet and serve with sauce. It goes well with a green leaf salad dressed with salad dressing.

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