Veal fillet with pizzaiola sauce

Easy
Italian
Main dish
Meat
Ingredients
2
veal tenderloins
1 bunch
Swiss chard
2 cloves
garlic
150 g
ELVEA Passata - Plain
50 ml
white wine
1 tablespoon
capers
1 teaspoon
dried oregano
leaves
basilicum, fijngehakt
pepper
salt
2 balls
burrata
200 ml
cream
1 pinch
pepper
2 tablespoons
olive oil
2
Persons
Preparation
Salt and pepper the veal tenderloins. Heat a drizzle of olive oil in a pan. Sauté the veal tenderloin. Drain on kitchen paper.
Bring a pan of salted water to the boil and cook the chard. Drain and let the chards cool in ice-cold water.
Dab them to dry. Heat a drizzle of olive oil in the pan and season the chard with salt and pepper, then cook until crisp.
Prepare the pizzaiola sauce now. Heat a drizzle of olive oil.
Slice two garlic cloves and sauté them in the oil.
Deglaze with passata and white wine and add capers, dried oregano and fresh basil. Simmer for a few minutes.

For the burrata cream, pour two burrata balls, 200 ml cream, a pinch of salt and two tablespoons of olive oil in a blender.
Mix until smooth and pour the cream into a squeeze bag.
Cut the veal tenderloin into slices and arrange nicely on a plate.
Squeeze a few rosettes of burrata cream and place the cooked chards next to them. Just before serving, pour pizzaiola sauce over the meat and finish with fresh herbs.
 
ELVEA products in this recipe