This Saturday, Yves Camdeborde decided to work on a veal pear, bought a little earlier from his butcher. For his recipe, which he shares at the Table des bons vivant, he was inspired by orange carrots. 

For 1 person

Utensils: 

1 knife 

1 board 

1 pan 

1 citrus press 

Ingredients: 

1 veal steak of 150 gr 

3 young carrots with tops 

20 gr of quinoa 

1 tablespoon crushed cashews 

1 tablespoon of honey 

The juice of an orange 

Fresh thyme 

Olive oil 

Fine salt, freshly ground pepper 

Production : 

Wash the carrots carefully (without peeling them), cut the carrot tops, leaving 3 cm of tops on the carrots. 

Take a frying pan, place in it 2 tablespoons of olive oil. When hot, put the veal steak and carrots, roast them on both sides (2 to 3 minutes). Place the honey on the carrots and the veal, then after a few seconds, add the orange juice and a touch of water to deglaze. 

Remove the veal steak and store it at room temperature. 

Add the quinoa at this time and cook while basting the carrots for 5 minutes. 

Return the veal steak to the pan, sprinkle generously with the juice. 

Grate the zest of an orange and sprinkle with the cashews. 

Make a nice dressage and taste.