Cut the veal fillet into 12 narrow slices. Remove 3/4 of the needles from each rosemary sprig and skewer one slice of meat lengthwise on each sprig. 2.
Using a sharp kitchen knife, peel the oranges and limes like apples, removing the white skin as well. Remove the fillets between the separating skins in a wedge shape, collect the juice, squeeze out the separating skins.
Peel and finely dice the shallots. Cut the pepper in half lengthwise, remove the seeds and cut into very fine cubes.
For the salad dressing, measure out 100 ml orange and lime juice. Heat the juice and grapeseed oil in a saucepan. Add diced peppers, diced shallots, tarragon, orange and lime fillets and gently heat through.
Heat clarified butter in a frying pan and fry the meat slices for 1/2 minute on each side. Salt, season with pepper and roast over medium heat for 3 min each side. Serve with the salad dressing. Serve with baguette.
By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?
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