veal fillet

Veal Fillet (400g)

£23.00

A veal fillet is a thin and tender cut of beef that is also boneless. In terms of taste, imagine beef but soft, with a less aggressive  and more delicate flavour.

SKU: 1892 Categories: , ,

Here are some tasty recipes featuring veal fillet:

Pan fried veal fillet with red wine sauce

Ingredients

200 g Veal Fillet
80 g Broccoli
150 g Mushrooms
1/2 Red Onion
300 ml Red Wine
200 ml Beef Stock
80 g Zucchini

Method

1. Preheat a pan on medium – high heat
2. Place the veal into the pan and cook for 3-4 minutes per side. (For medium rare-medium). Remove from the pan and let the meat rest.
3. Finely slice the mushrooms and onion and place them into the pan. Cook for 2 minutes, and then add the red wine and beef stock 1 minute later to the pan. Reduce the sauce.
4. Place both the broccoli and zucchini into the microwave to steam
5. Serve

Veal steaks with garlic potatoes & watercress & basil sauce

Ingredients

600g Charlotte potatoes, halved or quartered depending on size
400g green beans, trimmed
30g watercress
90g half fat crème fraîche
25g pack basil, leaves picked
4 canned anchovy fillets
1 lemon, cut into 6 wedges
4 x Veal fillets or escalopes
2 tsp olive oil
15g butter
1 clove garlic, bashed, with the skin left on

Method

1. Cook the potatoes in salted, boiling water for about 10-15 minutes, until tender. Add the beans for the final 5 minutes before draining. Using a stick blender, whizz the watercress, crème fraîche, basil and anchovy fillets until smooth. Season, stir in a squeeze of lemon and set aside.

2. Pat the veal fillets or escalopes dry and season. Warm the oil in a large nonstick frying pan over a high heat. Add the veal and fry for about 2-3 minutes per side, then lift out and set aside to rest. Add the butter and garlic to the pan and fry briefly before tipping in the drained potatoes (leaving the beans behind). Toss in the butter and lightly crush with a potato masher, then fry gently until golden while the steaks rest.

3. Plate up the potatoes, steak and any resting juices, along with the beans. Spoon over some sauce and serve with the remaining lemon wedges.

Cook’s tip: Veal is an excellent low-fat source of protein and provides a wealth of B vitamins for energy metabolism. Veal is also a source of vitamin D and phosphorus, which are both important for maintaining healthy bones and teeth.

Product photography is representative only. Weights and portions will be as stated.

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