• 250 g fillet of rose veal
  • 50 ml extra virgin olive oil
  • 50 ml rapeseed oil
  • 1 raw egg yolk
  • a few drops of lemon juice
  • lemon zest
  • 4-6 caper berries
  • 2 anchovy fillets
  • 1 hard boiled egg (yellow only)
  • 20 g canned tuna in oil (drained)
  • salt and pepper
  • 2 quail eggs
  • truffle oil
  • salad leaves with walnut oil and balsamic vinegar dressing
  • tomberry tomatoes (red and yellow)
  • caper berries to decorate


  • Season and pan sear the veal fillet on induction hob and transfer to oven at 170oC for 10-12 minutes.
  • Whisk egg yolk and emulsify with oils drop by drop. Add a few drops of lemon juice and lemon zest. Chop tuna, capers, hard boiled egg yolk and anchovy fillets and add to mayonnaise. Season.
  • Boil quails egg for 2 minutes and transfer to a bowl of iced water, peel and cut in half, season and add a few drops of truffle oil.
  • Dress salad leaves with dressing made of walnut oil and balsamic vinegar. Chop tomberry tomatoes. Arrange everything on serving plate.


By Mandy Scott for MasterChef Ireland