For 4 people :
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Heat a tablespoon of oil in a saucepan and sauté the peppers already cut into strips. Once they are roasted, remove them, drain on paper towels and repeat the process with the onions and garlic. When cooked, add 2 slices of Bayonne ham into strips, the chopped tomatoes, a pinch of piment d’Espelette and paprika and sauté. Add the peppers and put the wine (2 glasses), reduce over a low heat for 10 minutes, adjust seasoning and set aside.
In a skillet heat oil and sear the veal then deglaze with a glass of wine, adjust seasoning if necessary.
Arrange on warm platter, the peppers over the calf and a few strips of uncooked Bayonne ham. Spoon the sauce around and sprinkle a pinch of piment d’Espelette. It’s ready, serve immediately.