Tournedos of Veal with Zucchini-Basil Sauce

This modern sauce is made with zucchini juice and basil oil. Notice that the deglazing added to it ties the meat and vegetal essences together. Use free-range veal if you can find it. The cut to be ordered from a butcher carries IMPS No. 1306, rib chops; the 6-to 8-ounce caliber is best. The vegetable garnish could be a dish of crisp deep-fried zucchini sticks or braised fennel bulbs.