Allow the tenderloin steaks to reach room temperature over about an hour. Heat a frying pan with a little oil on medium-high heat, and fry the tenderloin on both sides for about 3-4 minutes so that it is nicely coloured; allow to rest for a while, and then cut into thin slices.
Dress the lettuce and chicory with the asparagus on the plates, and incorporate the tenderloin slices; garnish with thinly sliced pepper, the eggs and the melon/cucumber balls. Sprinkle a little salt and pepper on the meat and eggs; garnish with the herb leaves, and spoon the vinaigrette over the dish.
Bon appetit!
This recipe is made with Peter's Farm Rosé Better Life Veal.
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