Fillet of Veal, Studded with Tarragon And Garlic
| Yield: | 1 servings |
| Categories: |
| 600 | g | Veal fillet |
| 3 | Sprigs French tarragon; (3 to 4) | |
| 1 | Fat clove garlic | |
| 1 | tb | Olive oil |
| SAUCE | ||
| 225 | g | Pink rhubarb |
| 1 | ts | Caster sugar |
| 150 | ml | White chicken stock |
| 3 | Sprigs French tarragon; (3 to 4) | |
| Salt and freshly ground black pepper | ||
| 30 | g | Chilled unsalted butter |
| TO SERVE | ||
| 225 | g | Spring cabbage leaves; torn into pieces |
| 15 | g | Unsalted butter |
| 1 | sm | Clov garlic; crushed |
| Salt and freshly ground black pepper |
Advertisement