Brian Turner's Veal Fillet

Method

1. Heat the oil and add butter

2. Cook the fillet steaks under done, take out, put to one side and keep warm

3. Throw away the excess fat, put wine and chicken stock into pan and reduce by half

4. Take off the heat and keep

5. Meanwhile add peas to mustard and egg yolks, add lemon juice and beat in the oil

6. Add reduced wine and stock and check seasoning and consistency

7. Chop tomatoes into small dice

8. Mix with all other ingredients

9. Put mayonnaise in middle of plate and lay fillet on top

10. Decorate with pea shoots

11. Dribble dressing round outside of plate and serve

Prep time:

Cook time:

Serves: 4