INGREDIENTS

INSTRUCTIONS

Preheat the oven to 240C/gas 8.  Trim veal fillet of all fat and sinew.
Cut garlic into matchstick  pieces. Make incisions all over the surface
of the veal with the  point of a small knife and insert slivers of
garlic and a torn piece  of tarragon leaf into each incision.  Rub with
olive oil. Season. Heat a cast iron pan or skillet and sear  the fillet
on all sides.  Sit in a roasting tin strewn with any left over tarragon
and roast for  10-12 minutes depending on the thickness of the piece.
Rest in a warm  place for 10-15 minutes before carving.  Sauce  Cook
the rhubarb (cut into chunks) with a splash of water and the  sugar
until it is soft. Pure.  Reduce chicken stock by half. Add pure and
tarragon.  Check seasoning and adjust. Pass through a fine sieve into a
clean  pan and whisk in a little of the unsalted butter until the sauce
is  thickened a little and has a gloss.  Spring cabbage:  Heat a wok.
Swirl in the butter and crushed garlic.  Add cabbage with just a splash
of water and cook briefly to wilt the  cabbage but keep the fresh
flavour. Season with salt and lots of black  pepper.  To serve, slice
the veal and serve on a bed of cabbage with the sauce  poured around. A
dish of buttered new potatoes completes the meal.  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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