members recipes

Ingredients
Makes 6 serves
2 Kgr veal cut
2 Carrots sliced
2 cloves of garlic
1 big onion peeled and chopped
2 green sweet peppers sliced
A bouquet of celery and parsley
Pepper seeds, salt and sugar
2 leaves of laurel
Lemon and orange juice
1 glass of dry white wine
½ cup of EVOO

Method
Slice the veggies and place them on the fillet (top and down). Use a filament to “tie” them on the fillet, like you see in the photo.
Add EVOO in a casserole and heat it gently along with the chopped onion.. Put the fillet inside and sauté it (gently in low fire) from both sides. Care not to penetrate it ,otherwise it will expel all its juices ….and that’s not good!!!
Cook from both sides for 5 minutes and then add the lemon and orange juice. When the juice evaporate, add white dry wine and all the other ingredients. In the end add 3 glasses of lukewarm water and cook in medium fire for 50-55 minutes. If need add water…..
Slice it like this…..http://www.flickr.com/photos/runneralps/5158733413/in/photostream/