Brian Turner's Veal Fillet



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