Veal Tenderloin with Wild Garlic Hollandaise and Vine Tomatoes

Preparation (about 40 min):

Wild garlic cooled rinse, drain well, cut coarsely and put in the hand mixer form. Add the pine nuts, three teaspoons of olive oil cooled and pressed, season with pepper, grind finely and season with salt. Melt butter in saucepan and clarify (until whey is at the bottom). Beat yolks with white wine and juice of one lemon over hot water bath until creamy. Gradually mix in the clarified butter, finally fold in the pesto and season with salt and pepper.

Season the meat with pepper, cook in hot olive oil on both sides, season with salt. Cut the vine tomatoes with a small kitchen knife, cook with the head side together with the meat, season lightly and place on a flat plate. Arrange the medallions next to it, cover with sauce on the sides and garnish with thyme.

601 Kcal – 50 g fat – 36 g egg white – 7g carbohydrates – 0, 5 Be

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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