Marinated Veal Fillet with Shrimps and Autumn Salad

Cut the fillet into 1 cm thin slices and season with salt and pepper. Remove the peel from the garlic, dice finely and stir through with all the ingredients for the marinade up to the corn starch. Marinate the meat in it for 1 hour. Clean the lettuce thoroughly, rinse, toss dry and divide into bite-sized pieces. Arrange these in the center of 4 large plates to form a bouquet. Blend vinegar, Noilly Prat, whipping cream and oil and season with salt, pepper and a tiny bit of sugar.

Heat the butter in a large coated frying pan and sear the marinade-coated fillet slices in it for 1 minute on each side. After turning, add the shrimp and heat through.

Drizzle the leaf salad with the dressing. Arrange the slices of veal fillet with the shrimps decoratively around the lettuce leaves.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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