Veal fillet with spring vegetables

AT A GLANCE

  • Serves 4 people

  • 1 litre chicken stock
  • 12 pencil leeks, cut into 3cm lengths
  • 2 bunches of baby carrots, trimmed
  • 500 gm broad beans, podded
  • 200 gm green garlic sprouts, cut into 3cm lengths
  • 1/3 cup firmly packed mint leaves
  • 900 gm veal fillet, trimmed and cut into 4
  • 2 tbsp olive oil
01   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.
02   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.
03   Divide vegetables and a little cooking liquid among 4 shallow bowls, season to taste, then top with veal and serve immediately.

Topics:

MODERN AUSTRALIAN, BEANS, MAIN, MINT, CARROTS, FAST, GARLIC, VEAL, LEEKS, SPRING

Recipe:

RODNEY DUNN

Photography:

BEN DEARNLEY

Styling:

HEIDI MOORE

Drinking Suggestion:

BARREL-FERMENTED CHARDONNAY WITH RIPE AROMATIC FRUIT FROM THE ADELAIDE HILLS.

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