Pressed veal tenderloin with candied vegetables
Ingredients
Instructions
- 300 g Veal mignon
- 1 zucchini
- 1 large eggplant
- 2 tomatoes
- 100 g Roasted skinless red peppers (in a jar)
- 2 sprigs of fresh thyme
- 5 cl Olive oil
- flower of salt
- Mignonette pepper
- In a skillet, sear the meat for 2 minutes on each side with a drizzle of olive oil.
- Salt, pepper, let rest on a plate.
- In the same pan, sear the zucchini cut into strips lengthwise, season and set aside on a plate.
- Add a little oil to the pan and brown the eggplant cut into thick slices. Reserve them on absorbent paper.
- Incise then plunge the tomatoes into boiling water for a few seconds, then plunge them into ice water.
- Peel them, cut them in quarters and deseed them.
- Place them in a pie dish with a drizzle of olive oil, thyme, salt and pepper, then confit them in the oven (th. 6/180°C) for 10 mins.
- Line a cake mold with transparent film, spread the zucchini strips then a layer of eggplant slices.
- Season with fleur de sel and mignonette pepper, place the veal tenderloin.
- Cover with strips of roasted red peppers, zucchini, eggplant and tomato, alternating colors.
- Fold back the transparent film, place a weight on the terrine and reserve all day in the refrigerator.
- Serve this pressed veal tenderloin with candied vegetables with a herb salad.
Pressed veal tenderloin with candied vegetables
Today we offer you the following recipe: Pressed veal tenderloin with candied vegetables
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Pressed veal tenderloin with candied vegetables Recipe – Pressed veal tenderloin with candied vegetables Recipes
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