Preparation
Warm up the rhubarb puree with the Port.
Season with the ground red pepper.
Peel, wash and cut the fresh rhubarb in small dices. Cut the veal fillet in 50 g pieces.
Progression
Season the meat with salt and pepper and pan fry to taste in sunflower oil. Keep warm. Warm up the rhubarb sauce with the rhubarb pieces and bring to the boil for 10 seconds.
Gradually whisk in the diced butter.
Spoon the sauce over the veal fillet.
Arrange the veal and sauce over the plates and decorate with rhubarb pieces.
Frozen fruit purées