Veal fillet with warm salad of local corn

Lightly oil and salt the corn and then bake in a well preheated grill. Chop the vegetables along with parsley and mix with corn. Add salt, pepper, olive oil and a little bit of lemon juice. Cut the veal fillet into portions (160 g); then flavour and saute in a hot pan with a little olive oil.

Cover the fillet on all sides, and also cover your utensil with lid and turn down the temperature to achieve grilling at depth. Bake the fillet at the desired level. Remove the fillet and in the same pan add a little olive oil and some chopped onion.

Saute onion until brown and add the red wine. Allow the alcohol to evaporate and then add the broth. Cook for a few more minutes.
Dilute a little cornflour in cold water and thicken the sauce. Taste the sauce and spice it up.