Ingredients
- 450g piece of veal loin or fillet
- 8 tbs extra virgin olive oil
- Salt and pepper
- 150g green beans, trimmed
- 2 cups salad leaves, your choice
- 1 red eschalot, peeled and thinly sliced
- 1 sweet banana pepper, seeded and thinly sliced
- 4 tbs fresh tarragon leaves
- 3 tbs red wine vinegar
Method
Beef yearling works just as well as veal. Both loin and fillet are tender but a leg cut, such as silverside, can be good, too. It will be firmer but much tastier. I used roman beans, also known as dutch pole beans, but any green beans will do.
Take veal from refrigerator and let it sit for 10-15 minutes, covered, on the bench so it comes to room temperature. Heat 2 tbsp of oil in a skillet on moderate heat and brown veal all over for 3-4 minutes. Turn heat to low and keep pan-roasting for 5 minutes more. Turn heat off but keep meat in pan to rest while assembling other ingredients.
Bring a pot of salted water to the boil and blanch beans until they have lost their crunch. Drain and cool, then cut into pieces if too long. Place in a bowl with remaining vegetables and herbs. Dress with remaining olive oil and vinegar. Season to taste with salt and pepper, and toss. Slice veal very thinly and serve with salad.
Wine Pinot meunier or pinot noir
