steak
Tuscan Style Veal with the Parmesan tuiles
4 servings
Preparation: 20 minutes
Cooking: 10 minutes
Ingredients
8 pieces, 90 g (3 oz each) Veal filet
2 zucchini in 1/2 cm (1/4 inch slices)
1 red pepper, quartered
1 yellow pepper, quartered
1 clove garlic, smashed
1 tablespoon olive oil
fresh basil and parsley, shredded, to taste
4 porcini mushrooms, halved
2 green onions
To taste sage leaves
1 teaspoon butter
1 cup 35% cream
salt and freshly ground pepper, to taste
freshly squeezed lemon juice, to taste
1/2 teaspoon freshly ground nutmeg
truffle oil as required
Parmesan tuiles (is a thin, crisp sweet or savory cookie or wafer made of dough or cheese )
Directions
Preheat the barbecue (BBQ).
Sear the zucchini and peppers on both sides. Wrap in a packet of aluminum foil along with the garlic, oil, basil and parsley, and continue cooking on the grill.
Sear the veal filets and the mushrooms on both sides. Wrap in a packet of aluminum foil along with the green onions, sage and butter and continue cooking on the grill for two minutes. Open the packet carefully, pour in the cream, reseal and cook another three minutes.
Remove the vegetables from their packet, season with salt, pepper and lemon juice to taste, and transfer to a serving platter.
Remove the milk-fed veal filets from its packet and arrange the meat on top of the vegetables.
Add nutmeg and a few drops of truffle oil to the sauce and pour over the veal.
Serve with the Parmesan tuiles.
Parmesan Tuiles
Yield: 12
Ingredients
- 2 cups freshly grated Parmigiano Reggiano
- Chopped rosemary and thyme
Directions
- Heat the oven to 400ºF/200°C. Toss the grated cheese with the herbs and sprinkle into cookie-sized rounds on a baking sheet. Bake until the cheese melts and bubbles into lacy disks, 5 minutes. Remove from the oven and shape quickly, bending over a rolling pin. Serve. Or, cool and store in an airtight container until serving.
Veal Recipe Source: milkfedveal.com In collaboration with the magazine CUCINA prepared by Franco Fargiorgio, chef at the Allegria restaurant
Tags: green onion, 20 minutes, freshly ground, ground pepper, fresh basil, green onions, cheese melts
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Veal Sirloin Steaks with Three Vegetables
4 servings
Preparation: 30 minutes
Cooking: 10 minutes
Easy Recipe
Ingredients
4 slices of Veal sirloin (about 500 g /1 lb in all)
1 tablespoon butter
1 large carrot, julienned, blanched for 1 minute
1 red pepper, julienned
1 zuchini, julienned
1 cup old cheddar cheese, grated
2 teaspoons chili sauce
1 tablespoon steak spice
1/2 cup beef stock
1/4 cup fresh basil, chopped, lightly packed
salt and pepper to taste
Directions
In a skillet, melt the butter over medium-high heat. Add the carrot, pepper and zucchini strips. Cook about 2 minutes, or until the vegetables are tender, but still crisp. Divide among four plates and keep warm.
In a small bowl, combine the cheese and the chili sauce. Set aside.
Sprinkle the steak spice evenly over the slices of veal and press it well into the meat with your hands.
In a skillet, heat a little olive oil and fry the veal quickly over high heat, about 3 minutes on each side, or until cooked to your liking. Sprinkle an equal amount of the cheese mixture over the vegetables on each plate and place the veal on top. Keep warm.
Pour the beef stock into the skillet and scrape the bits of meat from the
bottom of the pan. Bring to a boil and simmer for 1 minute. Pour the hot stock over the meat and vegetables.
Garnish with fresh basil. Salt and pepper to taste. Serve with baked potatoes.
Recipe Source : milkfedveal.com
Tags: chili sauce, red pepper, baked potatoes, Easy Recipe, steak spice, large carrot, beef stockOriental Veal stuffed with prunes
4 servings
Preparation: 40 minutes
Cooking: 40 minutes
+ steeping: 30 minutes
Marinade
2 cloves of garlic, crushed
2 tablespoons fresh ginger, grated
3 tablespoons low-salt soya sauce
1 tablespoon honey
2 tablespoons vegetable oil
1 teaspoon sesame oil
3 tablespoons rice vinegar or white wine vinegar
1/2 teaspoon ground cinnamon
1 1/4 lb Veal filets, dressed 600 g
1/2 cup pitted prunes, chopped
2 green onions, chopped
1/4 cup roasted almonds, sliced
1/2 teaspoon curry powder
1/4 cup fresh coriander, chopped
Directions
In a shallow dish, mix all marinade ingredients. Set aside.
In a small bowl, mix prunes, green onions, almonds, curry powder and coriander. Set aside.
With a sharp knife, cut the milk-fed veal filets lengthwise while leaving 1 cm (1/2 inch) intact.
Place filets in between two plastic wraps and using a meat hammer, flatten to 1 cm (1/2 inch) thick.
Brush the inside of the filets with the marinade.
Spread the prune mix along the filets and leave a 1 cm (1/2 inch) border.
Close the filets, tie them being sure to fold the narrowest end inside.
Place the filets in the rest of the marinade. Cover the filets, cover and refrigerate for at least 30 minutes.
Preheat oven to 190°C (375°F).
Place the filets in a baking dish and discard marinade.
Cook for 30-40 minutes or until meat is slightly pink inside.
Let the filet sit for 15 minutes covered with foil before slicing.
Serve with basmati rice and snow peas.
Variation: Replace prunes with dried apricots and the coriander with fresh basil.
Recipe source: milkfedveal.com
Tags: white wine, plastic wrap, lb veal, soya sauceSeared veal in red wine sauce
4 servings
Ingredients
4 pieces veal fillet steaks (about 14 oz)
1/2 bell pepper (diced)
1 teaspoon tomato paste
2 tablespoons red wine
Marinade
1 tablespoon light soy sauce
1 teaspoon sesame oil
1 teaspoon cornstarch
1/2 teaspoon sugar
dash white ground pepper
Sauce
2 tablespoons light soy sauce
2 teaspoons cornstarch
2 teaspoons sugar
5 tablespoons water
Directions
Marinate veal for about 30 minutes.
Sear veal in a pan with 2 tablespoons oil until desirable doneness.
Remove and place on serving plates.
Sauté tomato paste in 1 tablespoons oil.
Add bell pepper and stir-fry for 1 minute.
Add mixed sauce ingredients.
Toss to combine.
Turn off heat.
Mix in red wine.
Spoon sauce over veal.
Serve hot.
Source: Hong Kong magazine
Tags: wine marinade, sugar 5, tablespoons waterJapanese Barbecued Veal
serves 4
Ingredients
4 (500g) veal fillet steaks, trimmed of visible fat
-Teriyaki Marinade
2 teaspoons reduced salt soy sauce
¼ cup rice wine (or dry sherry)
1 teaspoon brown sugar
1 teaspoon finely grated fresh ginger
2 teaspoons teriyaki sauce
1 clove garlic, crushed.
Directions
Combine all marinade ingredients in a bowl. Refrigerate until used.
Add the veal to the marinade, cover and marinate veal in refrigerator for at least one hour. Drain and reserve marinade.
Barbecue or grill until cooked as desired. Brush with reserved marinade during cooking.
Serve with grilled vegetables or salad and hot crusty bread.
3g fat per serve.
Recipe Source: The Heart Foundation Cookbook.
Tags: Food and drink, recipe source, grilled vegetables, American cuisine, veal fillet, marinade ingredients, veal marinade stir fryMignonettes of Veal with Glazed Chestnuts
serves 4
Ingredients
12 slices veal cut into 1-inch thick slices, about 1 1/2 lbs total weight
12 small white onions, peeled
1/2 cup water
1/4 teaspoon sugar
salt to taste
4 tablespoons butter
2 tablespoons flour
freshly ground pepper to taste
1/4 pound mushrooms, thinly sliced, about 2 cups
2 cooked, thinly sliced artichoke bottoms
1/2 cup dry red wine
1/2 cup Demi-glace
8 whole cooked chestnuts
chopped parsley for garnish
Directions
Have the meat cut and ready to cook.
Combine the onions, water, sugar, and salt, add one tablespoon of the butter and bring to the boil.
Cover and cook ten minutes, or until onions are tender.
Uncover and cook over high heat until liquid evaporates and onions are lightly browned and glazed.
Dredge the meat on all sides in flour seasoned with salt and pepper.
Heat three tablespoons of butter in a heavy skillet large enough to hold the meat in one layer.
Add the meat and cook until golden, three or four minutes to a side.
Remove and arrange the pieces of veal on a warm platter.
Add the mushrooms and artichokes to the skillet and cook briefly.
Remove and set aside.
Pour off the fat from the skillet.
Add the wine and cook, stirring, until almost evaporated.
Add the demi-glace and stir to blend.
Add the onions, mushrooms, artichokes, and chestnuts to the sauce and bring to the boil.
Transfer one chestnut to each mignonette.
Pour the remainder of the sauce over the veal and sprinkle with chopped parsley.
NOTE: If demi-glace is not used, substitute half a cup of veal or chicken broth and bring to the boil. Blend half a teaspoon arrowroot with one tablespoon of dry white wine and stir it into the sauce.
Use freshly cooked shelled chestnuts, prepared according to any standard recipe, or use canned chestnuts.
Recipes Source
Veal Cookery click on link or image to buy
Veal Cookery (Hardcover) Craig Claiborne (Author), Pierre Franey (Author)
Tags: pierre franey, veal chops, demi glace, how to subsitute veal demi-glace, veal chestnut brandy recipe, white wineVeal Capricioso
Breaded veal with herbs and anchovies
serves 4
Ingredients
1 1/2 lbs veal steaks, about 3/4 inch thick
4 tablespoons olive oil paste
1/2 teaspoon crushed rosemary
1/2 teaspoon crushed sage
salt and freshly ground pepper to taste
1 cup fine fresh bread crumbs
5 tablespoons butter at room temperature
4 chopped anchovies or 1 tablespoon prepared anchovy
4 slices French or Italian bread, cut on the bias into slices about 3/4 inch thick
2 tablespoons dry sherry
Directions
Cut the meat into four pieces of more or less equal size.
Place the veal in a flat dish and add half the oil and the rosemary, sage, salt, and pepper.
Turn the pieces to coat.
Let stand one hour.
Coat the veal pieces on all sides with bread crumbs.
Heat two tablespoons of oil and one tablespoon of butter in a large heavy skillet.
Cook the meat on both sides to brown.
Lower the heat and continue cooking for seven or eight minutes to a side until done.
Do not let the coating bum.
Blend 4 tablespoons of butter with the anchovies.
Toast the bread on all sides.
Butter one side with anchovy butter.
Top the anchovy-spread toast with the veal.
Add the sherry to the skillet and stir to blend.
Strain this over the meat and serve hot.
Serve with Creamed Spinach.
Recipes Source
Veal Cookery click on link or image to buy
Veal Cookery (Hardcover) Craig Claiborne (Author), Pierre Franey (Author)
Tags: Black pepper, fresh bread crumbs, Cinnamon sugar, Cookery (Hardcover) Craig ClaiborneVeal Rib-eye Steak with red wine, chanterelle mushrooms and watercress sauce
2-4 servings
Ingredients
For steak
2 12 oz veal rib-eye steaks 340g
1 tablespoon kosher salt
2 tablespoons freshly ground black pepper
For watercress sauce
3 cups watercress leaves
1/2 cup spinach leaves
1 cup heavy cream
salt
freshly ground black pepper
For roasted chanterelles
4 tablespoons unsalted butter
1 lb fresh chanterelle mushrooms, brushed clean 450g
5 ozs bacon, cut into small pieces 140g
4 whole shallots, peeled and cut in half
6 sprigs fresh thyme
salt
freshly ground black pepper
1/2 cup full-bodied red wine, such as Cabernet or Bordeaux
Directions
Preheat oven to 375°F (190°C)
Season veal steaks with salt and pepper.
Rest at room temperature for at least 10 minutes.
Bring a pot of salted water to a boil.
Plunge watercress in water for about 1 minute and add spinach during last 30 seconds.
Remove from water and drain as much liquid out as possible, either by pressing greens against a strainer or squeezing by hand.
Place greens in food processor and purée for 1 minute, then slowly add heavy cream until mixture reaches a saucy consistency.
Season with salt and pepper.
Heat a large ovenproof saute pan over medium heat and add butter, chanterelle mushrooms, bacon, shallots and thyme sprigs.
Season lightly with salt and pepper and cook for 3 minutes.
Deglaze pan with red wine and place pan in oven for about 10 minutes.
While mushrooms are in oven, grill or pan-sear steaks to desired doneness, approximately 5 minutes per side for medium rare, depending on thickness of steaks.
Let rest for about 5 minutes.
Arrange mushrooms on plate and spoon watercress sauce around.
Slice steaks (or leave whole) and place on top of mushroom mixture.
Recipe Source: from Intermezzo Chef Andy Brooks, Brooks Restaurant – adapted for Veal
Tags: thyme sprigs, chanterelle mushrooms, how to pan sear rib eye, Arrange mushrooms, place panVeal Birds in Sour Cream
6 servings
Ingredients
1½ lb thin veal steak
1 tablespoon onion, chopped
1 tablespoon celery, chopped
6 tablespoon butter
1 cup soft bread crumbs
1 tablespoon parsley, minced
½ teaspoon salt
½ teaspoon paprika
½ teaspoon thyme
flour
4 tablespoon butter
1½ cup sour cream
Directions
Cut veal into 6 inch squares (15cm).
Saute onion and celery in 2 tablespoons butter.
Stir in bread crumbs, parsley, salt, paprika and thyme.
Spread veal with bread filling; roll and tie with string.
Dip in flour.
Saute rolls in remaining butter until brown.
Add sour cream.
Simmer for 30 minutes.
Veal Birds
Serves 4-6
Ingredients
1½ lb veal steak (sliced thin)
¼ cup flour
2 tablespoons butter
2 tablespooons flour
1½ cup boiling water
Stuffing:
1 egg
1 teaspoon salt
¾ teaspoon celery salt or sm. stalk celery, chopped
1/8 teaspoon pepper
1/8 teaspoon thyme or poultry seasoning
2 tablespoons lemon juice
¾ cup bread crumbs
Direction
Beat egg well then mix in all other ingredients (stuffing only).
Roll stuffing in veal and secure with toothpicks or tie with heavy string.
Roll the “birds” in the ¼ cup flour and brown in the 2 tablespoons of butter.
Add 2 tablespoons of flour, stirring to prevent lumps.
Add 1½ cups of water and put in casserole.
Cover and bake for 1 hour at 400 degrees.
This recipe can also be used with chicken by pounding chicken breast thin.
Use 1 chicken breast per person.
Veal Cookbook Guide
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