Marinated Slices of Saddle of Veal with Pumpkin Seed Pesto

For the marinated slices of saddle of veal, first prepare the pesto. For this, mix all the ingredients, season well.

For the cheese sticks, mix flour, butter, half of the mountain cheese, yolk, yeast and milk to a smooth dough. Cover and let rest for 30 minutes. Roll out thinly on floured work surface and cut into 12 cm long sticks.

“Turn” the sticks, place them on a baking tray lined with baking paper and brush with the beaten egg. Sprinkle with the remaining mountain cheese and bake in a preheated oven at 180 °C (top/bottom heat) for 10 to 12 minutes.

Sear the saddle of veal in a hot pan on each side, cook in the preheated oven at 120 °C until a core temperature of 54 °C is reached, then allow to cool.

Mix apple cider vinegar with olive oil, tarragon and garlic, season with salt and pepper. Blanch mini tomatoes briefly in salted water, peel off the skin.

Cut veal saddle into thin slices and marinate with the vinaigrette. Arrange on a plate and garnish with the leaf lettuce marinated with pumpkin seed pesto, finish with mountain cheese stick and mini tomatoes.

Serve the marinated slices of veal loin.

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