Steamed Veal with Mixed Greens

Ingredients

• beef tenderloin7.27 oz (206 g)
• fine salt0.07 oz (2 g)
• lemon0.35 oz (10 g)
• fresh thyme0.07 oz (2 g)
• fresh rosemary0.11 oz (3 g)
• garlic0.18 oz (5 g)
• carrots1.02 oz (29 g)
• leaf lettuceMixed greens0.71 oz (20 g)
• Lollo Bionda lettuceMixed greens0.18 oz (5 g)
• cherry tomatoesMixed greens1.23 oz (35 g)
• blueberriesMixed greens0.53 oz (15 g)
• prepared balsamic vinaigretteMixed greens0.35 oz (10 g)
• capers in brineMixed greens0.25 oz (7 g)
• black olives with pitsMixed greens0.28 oz (8 g)
• fresh thymeMixed greens0.07 oz (2 g)
• balsamic glazeFor serving0.18 oz (5 g)
• green onion topsFor serving0.11 oz (3 g)

Directions

1. Season the beef tenderloin with salt, drizzle with lemon juice, and wrap tightly with the herbs, garlic, and carrot in heat-safe food-grade wrap.
2. Steam at no more than 212°F (100°C) until the meat is cooked.
3. For the salad, tear the greens, halve the cherry tomatoes, and toss all ingredients with the dressing.
4. For service, arrange the hot sliced beef next to the salad.
5. Garnish with cherry tomatoes, herbs, and balsamic glaze.

Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.