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Ingredients:

• 4 veal filet (135gr)
• 125 gr Laracam cheese
• 8 bell potatoes
• 1/4 cup roasted hazelnuts
• 50 ml Aragula pesto
• 120 ml demi-glace sauce
• Salt & pepper

Methods:

• Place hazelnut on cooking sheet and roast.
• Once roasted, dice roughly and reserve.
• Seize veal, cut potatoes in fourth. Cook in salt boiling water until tender, reserve.
• Add salt and pepper and cook in oven at 350 degree until a nice pink colour is obtained.
• Add Laracam cheese at the end to obtain a nice melting cheese when serving.
• While filets are cooking, sautéed potatoes with aragula pesto and diced hazelnuts. Season to taste.
• In a large plate, place filet of veal garnished with melted cheese, potatoes with pesto and add demi-glace sauce. Add vegetables in season.

Comments:

• The aragula pesto is prepared like the basilic pesto. If aragula leaves aren't available, regular pesto will be just as good.

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