Veal Tenderloin with Rocket Cap and Radish Tomato Salad

Ingredients

• 640 g veal tenderloin (4 pieces about 160 g each)
• 1 crushed garlic clove
• 1 thyme sprig
• 4 tbsp olive oil
• 2 tbsp balsamic vinegar
• Salt
• ground pepper (freshly ground)
• Sea salt
• 1 bunch rocket (arugula)
• 80 g grated parmesan
• 6 tomatoes
• 12 radishes

Instructions

1. 1.

   Pat the tenderloins lightly and shape them, season with salt and pepper. Heat 3 tbsp olive oil in a pan and sear the tenderloins on both sides until nicely browned. Reduce heat, add garlic and thyme, and cook over low heat until pink. Remove from pan and let rest for 5 minutes.

2. 2.

   Take the garlic and thyme out of the pan and deglaze with balsamic vinegar, add 1 tbsp oil, and whisk into a dressing for the tomato-radish salad.

3. 3.

   Wash and dry the rocket. Layer the rocket and Parmesan on top of the tenderloins and briefly broil in the oven under high heat until the Parmesan melts but the rocket remains slightly crisp.

4. 4.

   For the tomato-radish salad, wash and slice the tomatoes and radishes (or cut radishes into sticks), drizzle with the dressing, arrange the tenderloins on top, and finish with a sprinkle of sea salt.