Our Veal Escalopes are cut from the top side of the Calf. Which is tender and lean. We Tenderise the steak to get it nice and thin for quick cooking.
40 ml vegetable oil organic
1 kg potatoes organic, floury variety such as Maris Piper, Desiree or King Edward
1 sprig of fresh rosemary organic, leaves only
2 garlic cloves organic, peeled and crushed
Small dash salt
1 dash black pepper organic, fairtrade, freshly ground
4 Rose Veal Escalopes about 200g each
300g button mushrooms organic, sliced
300ml single cream organic
500 g broccoli organic, or other green seasonal vegetables
Pre-heat the oven to 220°C/425°F/gas mark 7. Pour the oil into a roasting tray and heat in the oven. Meanwhile, bring a pan of lightly salted water to a boil. Peel and chop the potatoes into 2cm cubes, bring back to a boil then simmer for 3 minutes.
Tip the potato cubes into the heated roasting tray, add the rosemary and garlic, season with black pepper and give it all a quick stir. Roast in the oven for 20 – 25 minutes then remove and keep warm.
Meanwhile, add a little oil to a large frying pan. Season the veal on both sides and pan-fry each steak over high heat for 2 – 3 minutes on each side, depending on thickness. Remove to a plate, cover and keep warm. Veal is young beef so can be eaten rare, medium or well-done.
Add the mushrooms to the pan and stir fry in the meat juices until browned. Reduce the heat to medium and add the cream then simmer for around 3 minutes, stirring occasionally. Season with black pepper.
At the same time, simmer the broccoli for 4 – 5 minutes until tender.
Serve the veal with the mushroom sauce, rosemary potatoes and broccoli