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Veal fillet with spring vegetables

Australian Gourmet Traveller fast recipe for veal fillet with spring vegetables
Veal fillet with spring vegetables

Veal fillet with spring vegetables

Ben Dearnley

Ingredients

Method

Main

1.Place stock in a saucepan and bring to a simmer over medium heat. Add leeks and carrots and cook for 8 minutes, then add broad beans and garlic sprouts and cook for another 5 minutes or until broad beans are just cooked through. Add mint leaves and remove from heat.
2.Season veal to taste. Heat oil in a large frying pan, add veal and cook over medium-high heat for 4-5 minutes on each side for medium rare or until cooked to your liking.
3.Divide vegetables and a little cooking liquid among 4 shallow bowls, season to taste, then top with veal and serve immediately.

Drink Suggestion: Barrel-fermented chardonnay with ripe aromatic fruit from the Adelaide Hills.

Notes

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