Fillet of Veal with Black Tea Leaves
To give your fillet of veal the unique flavour of black tea.
for 4 portions:
2 tbsp black tea leaves
800g fillet of veal
peel of 1/2 lime
2 tsp coarse sea salt
200g cherry tomates
4 tsp (sesame) oil
to taste: tagliatelle or similar
Wash the lime well and grate the peel. Then mix the lime peel and the sea salt and coat the fillet of veal with it (leave for about an hour). Ideally steam the fillet of veal in a wok and add the tea leaves. Turn down the heat and allow to cook for around 15 minutes then wrap in aluminium foil. Now chop the cherry tomatoes and braise them in oil. Before serving gently roast the fillet of veal for a short time, add some seasoning and serve with the tomatoes. According to taste you could also serve with the pasta.