Veal Fillet in Bacon with Vegetable Noodles

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Veal Fillet in Bacon with Vegetable Noodles

1 veal fillet of about 600 g (150 g per person), 8 long strips of bacon (not too fat), 2 tbsp olive oil, 4 tbsp fresh rosemary, 2 medium carrots, 2 small zucchini, 250 g celeriac, 1 small leek, 1 tbsp soy sauce, 1 tbsp tomato salsa

Remove veins and tendons from the fillet. Cut it in 8 medallions and wrap them in bacon. Fix with rosemary sprigs. Do not salt the meat because the bacon is salty. Fry the meat in warm olive oil for 3 to 4 minutes on each side.

Peel and cut carrots, zucchini, leek and celeriac in thin strips.

Use the same oil to fry the vegetables over low heat, for about 1 minute. Add soy sauce and tomato salsa. Do not use salt because soy sauce is sufficiently salty.