Boiled veal fillet "Great Peak" in the pan
Our veal steaks are quick and easy to prepare. Just sear them for 5 minutes on each side, and you'll have the perfect steaks.
Ingredients
| some | oil for frying |
| some | butter for basting |
| 1 sprig | thyme |
| 1 sprig | rosemary |
Preparation
Place the bag in the sink for 5 - 10 minutes in warm water from the tap, cut open the bag, remove the meat and empty the liquid down the drain.
Cut the boiled veal evenly across the grain into slices about 2.5 cm thick.
Heat a pan to three quarters of the heat on your hob (medium-high). Once the pan is hot, add 5 tablespoons of oil (preferably heat-resistant olive oil) to the pan and wait about 15 seconds for the oil to heat up.
Place the meat in the pan and sear for 5 minutes on each side (lifting the meat frequently to get the oil underneath).
Turn the meat. Add 1 tablespoon of butter and fry for a further 2 minutes, basting with the butter from time to time. Add fresh herbs (thyme, rosemary) if you like.
Leave the meat to rest in the oven at 50°C or between two preheated plates for 10 minutes.
Tip: Tastes great with '37 Hours' sauce, the demi-glace from AUMAERK, refined with a dash of whipped cream.