Veal Brisket with Beetroot Salad, Roquefort and Truffle Sauce!

Ingredients / 4 port 600 g veal brisket (ready-cooked in vacuum) 600 g beetroot salad, basic recipe 1 scallion, thinly sliced 150 ng roquefort cheese

4 tbsp freshly chopped parsley 2 dl red wine sauce 50 g cold diced butter, preferably from grass-fed animals 2 tbsp truffle oil 2 tbsp finely chopped black olives Celtic salt and freshly ground pepper

Method

• Place the meat in a baking tray, add the marinate from its vacuum, cover the tray with a cling film and bake in the preheated 90° C oven for about 30 minutes.

• Into a comfortable bowl, add the beetroot salad and refresh it with some drops of olive oil and balsam vinegar if necessary.

• When the meat is warm enough, bring the sauce to boil for a few seconds, add the chopped olives and turn off the heat.

• On large deep plates, serve on the bottom beetroot salad, place the meat on top, sprinkle the parsley, and spread the cheese.

• Finally, add the butter bit by bit into the saucepan and whisk gently to be combined with the sauce. Add in the sauce the truffle oil, whisk gently and serve the meat.

• Enjoy!

Tips

• You cannot always cook from scratch, it's unnecessary. You always need to have a backup for some last-minute invitations. With this dish, you can impress anybody.

• Are you looking for a side dish?

  1. Pilaf rice is easy to make and can be cooked simultaneously with the rest of them.

  2. Buttery mashed potatoes or even sweet potatoes with some fresh lemon juice.

  3. The simplest case scenario here is a salad, not bad at all!