Ingredients
Amount
Veal tenderloin
2 ea.
Basil leaves, fine chiffonade
¼ cup
Parsley leaves, fine chiffonade
¼ cup
Extra virgin olive oil
¼ cup + 2 Tbsp.
Salt
1 tsp.
White pepper
¼ tsp.
Pinenuts, toasted and chopped
¼ cup
Caul fat, soaked overnight in cold water
1 lb.