Veal Steaks

The fine, lean meat of the “Great Peak” veal steak - sliced and briefly roasted/grilled - is an all-rounder for light turbo cuisine. Tip: For tender veal steaks, always slice the veal tip across the grain!

People:For 6 persons
Cooking time:10 minutes
Difficulty level:
Easy
Recipe by:AUMAERK KULINARIK-TEAM

Ingredients

Prepare the meat
Prepare the steaks
5 tbsp.Olive oil
1 tbsp.Butter
1 twigThyme
1 twigRosemary

Preparation steps

Prepare the meat

  1. Place the “Great Peak” veal steak in a vacuum bag in the sink for 5-10 minutes in hot water from the tap, cut open the bag - remove the meat and empty the liquid down the drain.
  2. Unpack the meat and cut the desired amount of steaks into 3 cm thick slices.


Prepare the steaks

  1. Heat a frying pan to three-quarters heat on your hob (medium-high). When the pan is hot, add 5 tablespoons of oil (preferably heat-resistant olive oil) to the pan and wait approx. 15 seconds until the oil is hot.
  2. Place the steaks in the pan and fry for 2 minutes. Lift the meat frequently to get oil underneath.
  3. Turn the steaks, add 1 tbsp butter and fresh herbs to taste (thyme, rosemary) and fry for a further 2 minutes, basting with the butter.
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