30 ml (2 tbsp) olive oil
4 grain-fed veal striploin steaks
15 ml (1 tbsp) herbes de Provence
15 ml (1 tbsp) olive oil
6 medium portobello mushrooms, sliced
1 yellow pepper, cut into strips
1 red pepper, cut into strips
1 green pepper, cut into strips
160 ml (2/3 cup) strawberry/raspberry mistelle (mistelle de fraises et framboises, Le Valentin)
15 ml (1 tbsp) white vinegar
Garlic cloves, unpeeled
15 ml (1 tbsp) olive oil
Pine nuts (for decoration)
Raspberries (for decoration)
Preparation
Heat 30 ml (2 tbsp) olive oil in a skillet. Dust the steaks with herbes de Provence and grill the meat for about 2 minutes on each side, making sure that the meat is still pink in the middle. Set aside and keep warm.
Heat 15 ml (1 tbsp) olive oil in the same skillet and sauté the mushrooms for about 1 minute, then add the peppers. Sauté for a further 2 minutes then set aside. Deglaze the pan with Le Valentin and vinegar and reduce. Set aside.
Heat 15 ml (1 tbsp) olive oil in another skillet and roast the garlic for a few minutes.
To serve, place the mushrooms and peppers on the plates and arrange the veal on top. Nap with sauce. Serve accompanied by bulgur with raisins.
Decorate the plates with the roast garlic, pine nuts and a few raspberries.
