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, 1 piece candied sliced lemon. He heats butter in a frying pan and adds in sliced veal mignon, cooking for five minutes on each side. Yannick pours in dry white wine and continues to cook until the liquid is almost dry. He then adds demi glace, and gently arranges the candied lemon zest on top of the meat.

2. Yannick then seasons the veal mignon with salt and pepper, before adding chopped parsley on top of the candied lemon zest. He transfers the fillet mignon to a hot serving plate, pouring meat juices on the meat. Serve immediately. To make your own candied lemon zest: pare half a lemon and cut it into fine strips, put into a sauce pan with 6tbsp cold water and bring to a boil. Drain and rinse in cold water. Put the lemon strips back into the sauce pan, add in 1tbsp water and 1/2tbsp sugar. Cook until water evaporated. (Text and photos by Maria Endah Hulupi)