Veal T-bones with anchovy crumbs, cauliflower and sage

AT A GLANCE

  • Serves 4 people

  • 4 (280gm each) milk-fed veal T-bones (see note)
  • For dusting: seasoned flour
  • 80 ml (1/3 cup) olive oil
  • 60 gm butter, coarsely chopped
  • 1 bunch of sage, leaves picked
  • 125 ml (½ cup) white wine
  • 1 cauliflower, broken into florets, blanched and refreshed in iced water
  • 1 lemon, finely grated rind only
  • 2 tbsp grated Pecorino
  •  
  • Anchovy crumbs
  • 80 ml (1/3 cup) extra-virgin olive oil
  • 2 anchovy fillets, broken into small pieces
  • 70 gm (1 cup) coarse breadcrumbs from day-old sourdough bread
  • 1 clove of garlic, finely chopped
  • 1 golden shallot, thinly sliced
  • 20 gm (¼ cup) flaked almonds
01   For anchovy crumbs, heat oil in a frying pan over medium heat, add remaining ingredients and cook, stirring continuously, for 5 minutes or until golden. Set aside.
02   Dust veal with flour, shaking off excess. Heat half the oil in a frying pan over high heat, add veal and two-thirds of the butter and cook for 2-3 minutes each side or until browned. Remove from pan and set aside. Add remaining butter and cook until just beginning to foam, add sage and cook for 1 minute or until crisp, then, using a slotted spoon, remove from pan and set aside. Deglaze pan with wine, return veal to pan, reduce heat to medium and cook, turning occasionally, for 5 minutes or until just cooked through.
03   Meanwhile, preheat oven to 200C. Combine remaining olive oil, cauliflower and lemon rind in a baking dish, season to taste and bake for 10 minutes or until golden, then scatter over Pecorino and cook for another minute or until just melted. To serve, arrange T-bones and cauliflower on plates, scatter with anchovy crumbs and sage leaves and drizzzle over pan juices.
Note Milk-fed veal is available from Vic’s Premium Quality Meats and select butchers.

Recipe:

LISA FEATHERBY

Photography:

CHRIS COURT

Styling:

LISA FEATHERBY AND VANESSA AUSTIN

Drinking Suggestion:

FULL-FLAVOURED ITALIAN WHITE SUCH AS SOAVE. , suggested by MAX ALLEN

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