Stuffed Veal Steaks
Veal steaks stuffed with smoked turkey ham and goat gouda, served with green asparagus and a lemony sauce—packed with protein for healthy muscles.
Ingredients
- 300 g veal sirloin steak (2 steaks)
- 40 g goat gouda cheese (2 slices)
- 4 slices smoked turkey ham (without fat edge)
- 0.25 bunch mixed herbs (e.g., parsley, rosemary, thyme or tarragon)
- 1 Organic lemon
- 4 tbsp whole-grain breadcrumbs
- 2 tbsp olive oil
- Salt
- Pepper
- 300 g green asparagus
- 125 ml classic vegetable broth
Instructions
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1.
Rinse the steaks, pat dry and cut horizontally to create a pocket.
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2.
Fill each pocket with one slice of cheese and two slices of ham; secure the opening with toothpicks. Wash herbs, shake dry and finely chop. Wash lemon, grate zest and halve. From one half, grate zest finely and squeeze juice; set aside the other half sliced into wedges.
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3.
Combine chopped herbs, 1 tsp lemon zest, breadcrumbs and 1 tbsp olive oil; season with salt and pepper.
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4.
Heat 1 tbsp olive oil in a skillet. Season steaks with salt and pepper and sear briefly on each side over high heat.
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5.
Place steaks on a baking sheet and sprinkle breadcrumb mixture over them.
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6.
Bake in preheated oven at 200 °C (180 °C fan, gas level 3) for about 10 minutes until golden brown.
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7.
Meanwhile wash asparagus and trim woody ends. Cut into 3‑cm pieces.
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8.
Bring vegetable broth to a boil in a shallow pan; add asparagus and cook while stirring for 3–4 minutes over high heat until al dente. Season with salt, pepper and a splash of lemon juice. Plate steaks with asparagus and serve with lemon wedges.
