Ingredients

• Veal Fillet: 500-600g high-quality veal fillet (sliced into medallions, 250-300g per portion), 1 sprig fresh rosemary, 1 sliced garlic clove, salt, freshly cracked black pepper, pinch of chili flakes (optional), neutral oil for searing.

• French Gastrique Sauce: 1 tbsp sugar, 6 tbsp quality apple cider vinegar, ¼ cup dry white wine, ¼ cup cold water, 3-4 finely chopped sun-dried tomatoes, 1 tbsp butter (optional for finishing non-kosher style).

• Asparagus Base: 1 bunch fresh green asparagus, salt for boiling water, 1 tbsp butter or olive oil for quick pan-searing.

Method

1. 01

   Sear Veal Medallions:Sear over high heat. Season veal fillets generously with salt, cracked black pepper, and fresh rosemary. Sear in a hot pan with a drop of oil for 2–3 minutes on each side until golden brown. Remove meat and set aside to rest.

2. 02

   Prepare & Blanch Asparagus:Quick blanch preserves crispness. Peel the woody outer layer of lower asparagus stems and trim tough ends. Blanch in boiling salted water for 2–3 minutes (avoid overcooking!), transfer immediately into an ice bath to lock in vibrant green color, then quick-sear in butter or oil.

3. 03

   Build Gastrique Reduction:Sweet and tangy balance. In the same meat pan, sprinkle 1 tbsp sugar and allow it to melt into a golden caramel. Carefully deglaze with apple cider vinegar, then add white wine, water, sliced garlic, chili flakes, and chopped sun-dried tomatoes. Simmer until reduced and glossy.

4. 04

   Combine Meat with Sauce:Gives meat a glossy finish.Return seared veal medallions to the pan for 30 seconds. Stir gently to coat each piece with the warm gastrique sauce without overcooking.

5. 05

   Plating & Presentation:Serve immediately. Arrange a bed of crisp green asparagus on each plate. Nestled seared veal fillets on top and spoon warm gastrique sauce around the dish. Garnish with fresh herbs.