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
4 veal fillet steaks
1tbsp oil
2oz butter
Salt & pepper
3tbsp chicken stock
½ glass dry white wine
2oz puree of cooked peas
1tsp Dijon mustard
2 egg yolks
Juice of ½ lemon
¼ pt rapeseed oil
¼ pt ground nut oil
Pea shoots
6 tomatoes, deseeded
1tbsp drained green peppercorns
1tbsp chopped parsley
4tbsp ground nut oil
1tbsp white wine vinegar