Veal aiguillettes with a chimichurri sauce by Juan Arbelaez

Aiguillettes De Veau

The veal aguillettes, concocted by Juan Arbelaez, the Colombian chef, are twisted with a chimichurri sauce enhanced with green lemon, garlic and small herbs. An aromatic delight!

Preparation : 35 minutes
Cooking : 5 minutes
For 4 persons

Preparation :

Press the juice of the lemon zests.

Prepare the chimichurri sauce: in a bowl, add the mashed garlic clove, the red onion and the chizeled parsley, the oregano and the juice of the green lemon. Add the olive oil, the Xérès vinegar and a pinch of fleur de sel. Mix all together, taste to eventually rectify the seasoning.  

Prepare the veal meat: cut into scallops or aiguillettes. In a warm pan, snack quickly the aiguillettes until you obtain a nice colour on both sides. Allow to sit 5 minutes in a warm place (if possible above a plancha or under aluminium paper).

When you serve, pour the Chimichurri sauce  on the veal aiguillettes, sprinkle with a pinch of fleur de sel and the green lemon zests. Offer a separate bowl of sauce for gourmet aficionados.

Recipe text : Pentecost veal / Juan Arbelaez
Photo credit : Pentecost veal / Amélie Roche

Also discover  the indian recipe for calf's liver.

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- 800 g of veal scallops

Chimichurri sauce :

- 1  green lemon

- 1 blanched garlic clove

- 1/2 red onion

- 1 bunch of parsley

- 1 tablespoon of fresh chizeled oregano

- 10 cl of olive oil

- 1 tablespoon of Xérès vinegar

- Fleur de sel

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