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Pan-Fried Veal with Peppers & Tarragon Aioli

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Geoff Rigby, Level 6
Geoff Rigby
This straightforward veal recipe is a provencal-inspiried dish, perfect for a summer lunch. The veal filet is served on a bed of caramelized bell pepper and leek in balsamic sauce, and accompanied by ailoi made with tarragon, white pepper, and caper vinegar. Grokker Premium video in the Simple and Delicious series by Chef Geoff Rigby.

Cooking Recipe

Serving: 2

1 pound (500g) of veal filet
1 pound (500g) of long sweet red peppers
A bunch of fresh tarragon
Balsamic vinegar
2 cups (.5 liter) of Sunflower Oil
Caper vinegar
2 egg yolks
1 whole garlic
1 stock of leaks
Sea salt and white pepper.

1. Place 2 egg yolks into a container and season it with salt and pepper. Add in whole garlic, caper vinegar or any vinegar you want, and slowly blitz with the hand blender while pouring 4 oz of sunflower oil.

2. Season the veal filet with salt and pepper. At this point chop up some tarragon and put it into the egg yolk mixture. Now place a pan on high heat and then cut up some long sweet red peppers and 1 leak.

3. Then pan fry on the hot pan until brown and then take them out and set them aside on a plate. In the same frying pan a little bit of olive oil and then pan fry the red peppers and the leaks. Make to season it with salt and pepper. After a couple minutes add in some chopped garlic and stir it more. Now add in 3 dessertspoons of balsamic vinegar.

4. Place the peppers on a large serving dish, cut the meat into generous slices then drizzle the aioli over the meat and peppers. Serve immediately.

Pan-Fried Veal & Peppers
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