Veal Fillet on Pea Mayonnaise with Tomato and Green Pepper Vinaigrette

Pan-seared veal served atop pea-infused mayonnaise, accompanied by sautéed asparagus and a rich tomato and green peppercorn vinaigrette.

Dinner Veal High Protein Gourmet Asparagus

Estimated Nutrition

Calories

903.1

kcal / serving

3612.4 kcal total

Carbs

6.6g

per serving

26.4 g total

Fat

83.1g

per serving

332.6 g total

Protein

29.7g

per serving

118.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

White Wine Vinegar

tsp

Dijon Mustard

Dairy

Butter

Divided use

piece

Egg Yolk

Fruits

0.5

piece

Lemon

Juice only

Liquids

tbsp

Chicken Stock

tbsp

Dry White Wine

Meat

piece

Veal Fillet Steaks

NutsSeeds

tbsp

Green Peppercorns

In brine, drained

tbsp

Parsley

Fresh, chopped

pinch

Sea Salt

To taste

pinch

Black Pepper

To taste

OilsFats

tbsp

tbsp

140

140

Used for mayonnaise

Vegetables

stem

Asparagus

Tips and stalks separated

piece

Tomato

Deseeded and finely diced

Pea Purée

Cooked peas

Method

Incorporate pea purée and seasoning into the mayonnaise mixture.

Combine tomatoes, peppercorns, parsley, oil, and vinegar with the pan reduction for the vinaigrette.

Plate veal over mayonnaise and asparagus stalks, drizzling vinaigrette around and topping with tips.

Whisk egg yolks, mustard, and lemon juice while slowly adding oils to create mayonnaise.

Remove veal, discard fat, and reduce stock and wine in the pan by half.

Heat oil and 55g of butter in a large pan and cook veal to your preference.

Boil asparagus in salted water for 3 to 5 minutes then chill in iced water.

Drain asparagus and sauté chopped stalks and tips in the remaining butter for 3 minutes.