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
| 1 piece | Veal Steak "Great Peak" |
Prepare the steaks
| 5 tbsp. | Olive oil |
| 1 tbsp. | Butter |
| 1 twig | Thyme |
| 1 twig | Rosemary |
Preparation steps
Prepare the meat
- 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.
- Unpack the meat and cut the desired amount of steaks into 3 cm thick slices.
Prepare the steaks
- 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.
- Place the steaks in the pan and fry for 2 minutes. Lift the meat frequently to get oil underneath.
- 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.
Das AUMAERK Fleisch
