Cooking time: 1h 30 min
Ingredients for 2 portions:
- 400 gr Veal Fillet
- 100 gr Black Olives
- 200 gr Anchovies
- 200 gr Hazelnuts
- 1 Fresh Leek
- Balsamic Vinegar of Modena IGP Gold Label
Roast the hazelnuts at 110° C for 30 minutes.
Clean the veal steak of the superficial grease and cover it with plastic wrap trying to give it the form of a sausage. Put it in the fridge.
Pit the olives, drain the anchovies drying them well. Mix the two ingredients and chop them with a knife. Leave apart.
Slice the central part of the leek into medallion-formed pieces. Brush them with oil, salt and pepper, and grill them in a nonstick pan. Leave to marinate with a bit of Balsamic Vinegar.
Let’s cook the veal!
Brush the veal with oil, salt and pepper. Put a nonstick pan on the fire and start cooking the veal turning it from times to times.
When it becomes brown, put it in the oven, preheated at 175°C for about 11-12 minutes. Cooking time may change, depending on the type of the oven you have. You can control the temperature with a kitchen thermometer. The ideal temperature has to be non less than 68°C at core.
Now you just have to enjoy the dish! Season it with the Balsamic Vinegar that we have chosen for this recipe. Why not? A pinch of Balsamic Sea Salt could be just perfect here! Serve as you prefer or follow the recommendations of the Chef!
The recipe created by the chef Umberto De Magistris @Mediterranean_Chef