Veal Steak

Ingredients

• 4 veal steaks (from back or loin; about 150 g each, ~2 cm thick)
• Salt
• Pepper (freshly ground)
• 2 tbsp clarified butter
• 4 small sprigs rosemary
• 8 small carrots
• 4 Spring Onions
• 300 g fresh peas
• 600 ml vegetable stock
• 2 sprigs parsley

Instructions

1. 1.

   Preheat the oven to 80°C with top and bottom heat.

2. 2.

   Wash, pat dry, salt and pepper the meat. Heat the clarified butter in a grill pan and sear the steaks on all sides. Add the rosemary sprigs. Wrap the steaks (with rosemary) in foil and bake in the preheated oven for 8–10 minutes, depending on desired doneness.

3. 3.

   Peel and trim the carrots as preferred. Trim the spring onions, wash them, and cut into ~5 cm pieces. Rinse the peas and drain. Bring a pot of vegetable stock with parsley to a boil. Add the vegetables and cook until tender-crisp, 5–8 minutes.

4. 4.

   Arrange the spring vegetables on plates with some sauce, then place the veal steak on top.