1 pound (500g) of veal filet
1 pound (500g) of long sweet red peppers
A bunch of fresh tarragon
2 cups (.5 liter) of Sunflower Oil
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.