Gallic zest: Filet mignon of veal with lemon 1. To make filet mignon of veal with lemon, chef from Margaux
French Restaurant at Shangri-La Jakarta Yannick Guillemot uses
20g butter, 150g veal mignon, sliced, 2g salt, 1g pepper, 4cl dry
white wine, 1cl demi glace, 40g butter, 4g chopped parsley, ...