Poached Veal Fillet with Citrus Fruit and Salad
- 1 kilogram Veal fillet
- 2 Oranges
- 2 Grapefruit
- 500 milliliters Veal stock
- 1 tablespoon Basil (chopped)
- thyme (1 tablespoon chopped)
- Tarragon (1 tablespoon chopped)
- fresh Cress
Mix the ingredients for the vinaigrette to a creamy consistency. Season with salt and pepper.
Boil the stock with the herbs, add the tenderloin and leave for about 20-25 minutes. (Cook in no case!) Peel oranges and grapefruit, fillet or cut into thin slices, removing all the white skin.
Cut the veal tenderloin into thick slices and season with salt and pepper. Serve radicchio leaves with citrus fruit and drizzle with the vinaigrette. Place the tenderloin slices on top. Garnish with watercress and serve immediately.