Veal fillet with peas
Instructions
Cook 5 minutes the peas in boiling salted water and drain.
Clean the Endive and cut it finely.
Cut the ham into strips.
Obtained from tenderloin medallions that 12 minutes FRY in butter.
Keep them warm.
Degreased the cooking with wine and add the peas, ham and Escarole.
Please add all minutes, place the vegetables in the Centre of the plate and surrounded with medallions.
Ingredients and dosing for 4 persons
- 600 g of veal fillet
- 300 g of peas
- 20 g of ham
- 80 g of escarole salad
- 60 g of butter
- 1/2 cup of white wine