Ingredients

• 1 tbsp olive oil
• 1.5kg/3lb 5oz veal rump fillet
• 375ml/13fl oz white wine
• 250g/9oz butter
• 500ml/18fl oz veal stock
• 1 head garlic
• unpeeled
• cut in half
• small bunch fresh thyme
• 2 bay leaves
• 2 tbsp olive oil
• 1 shallot
• finely chopped
• 1 garlic clove
• finely chopped
• 1 carrot
• peeled and finely chopped
• 1 celery stick
• finely chopped
• 400g/14oz Puy lentils
• 1 tsp finely chopped tarragon leaves
• 1 tsp finely chopped chervil leaves
• 1 tsp finely chopped chives
• 1 tsp finely chopped flatleaf parsley
• vegetable oil
• for deep-frying
• 1 onion
• finely sliced
• plain flour
• for dusting
• salt and freshly ground black pepper

Directions

• Heat the oil in a large saucepan placed over a high heat. Season the veal fillet with salt and pepper and fry until brown all over. Remove the veal from the pan and set aside. Reduce the heat
• add the wine and deglaze the pan.
• Return the veal to the pan
• add the butter and stock
• garlic
• thyme and bay leaves. Simmer gently for 30 minutes. When the cooking time us up
• turn off the heat and allow the fillet to rest in the stock for 20 minutes.
• Meanwhile
• to make the lentils
• heat the oil in a large saucepan placed over a medium heat. Add the shallots and garlic and cook for 2–3 minutes. Add the carrot and celery and cook for a further 2–3 minutes.
• Add the lentils with enough of the cooking liquid from the veal to cover the lentils. Cook for 15–20 minutes
• or until the lentils are tender and all the liquid has absorbed. Stir in the chopped herbs.
• Meanwhile
• fill a deep-fat fryer or a large
• deep
• heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.
• Sprinkle the onion with salt
• put in a colander over a bowl and leave to drain. Squeeze the onions in a clean tea towel and toss in seasoned flour. Deep-fry for 2–3 minutes until golden-brown. Drain on kitchen paper.
• To serve
• thinly slice the veal. Spoon the lentils into a serving dish
• arrange the veal slices on top and scatter over the crispy onions.