Fillet of Veal Osso Bucco Style

For the gremolata butter, chop parsley. Grate lemon. Press garlic cloves through a press. Mix everything with Tabasco, salt, pepper and juice of one lemon into the soft butter. Form into a roll in aluminum foil, set aside to cool.

Cut leeks, carrots and celery stalks into strips. Dice onions. Blanch (scald) beef tomatoes, skin, seed, dice. Season veal fillet with salt, season with pepper, turn in flour to the other side, pat down. Heat olive oil on medium heat in a frying pan. Roast fillet slices 3 minutes per side. Lift out, keep warm. In remaining oil, lightly sauté onions, then celery, leeks, carrots. Pour white wine, add 2 chopped basil stalks, thyme leaves and tomatoes. Season with salt and pepper. Simmer for 10 minutes, then season. Put the fillet slices into the sauce and let them soak for 5 minutes. Cut gremolata butter into thick slices. Arrange fillet slices on cooked pasta, pour sauce around. Serve with gremolata butter.

Serving: green pasta, gremolata butter

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