Veal fillet with spring vegetables
Ingredients
- 1 litre chicken stock
- 12 pencil leeks, cut into 3cm lengths
- 2 bunches of baby carrots, trimmed
- 500 gm broad beans, podded
- 200 gm green garlic sprouts, cut into 3cm lengths
- 1/3 cup firmly packed mint leaves
- 900 gm veal fillet, trimmed and cut into 4
- 2 tbsp olive oil
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