Veal steak, celery and almond pear purée, oil and herb salad


  • Serves: 5
  • Preparation: 10 min
  • Cooking: 20 min

Celery and pear puree
– Celery root: 1.2 piece
– Pears: 2 pieces
– Butter: 15g
– 1/2 skimmed milk: 50cl
– Fine salt: 5g
– Pepper: 4 mill turns
– Flaked almonds: 40g

Herb salad
– Flat parsley: 1/4 bunch
– Chervil: 1/4 bunch
– Coriander: 1/4 bunch
– Veal steak: 350g
– Olive oil: 3cl


1 / Mashed celery and pear
Peel the celery and the pears. Cut them into cubes. Heat the butter in a saucepan. Add the pears and celery. Moisten with milk and cook for 15 minutes at low boil. Drain but keep the milk. Mix in the blender and add a little cooking milk to have a smooth texture. Keep a pear quarter aside for presentation.

2 / Herbal salad
Leaf the herbs and mix them together.

3 / Cooking veal
Heat a pan over high heat with a drizzle of olive oil. Add the pavé to the hot pan and brown well, then continue cooking over moderate heat for 5 minutes. Salt and pepper, rid.

4 / Dressage
Put the celery puree at the bottom of the plate, add the roasted almonds on top. Top with the meat and the herb salad and the pear wedge.