Brush the Veal with the melted butter, season lightly with salt and place in a preheated griddle pan. Cook over a medium-low heat for 6-8 minutes, turning the Veal once, until lightly cooked. Transfer to a serving plate and keep warm.
To make the purée, cook the Jerusalem artichokes in a large, heavy-based frying pan over a medium-low heat until dry, then mash with a fork. Add the cream, bring to the boil and cook over a high heat until the liquid has reduced by half. Add a little truffle oil to taste, then stir in the nutmeg and parsley.
Serve with mashed potatoes and spinach.
Purchase your ingredients...
The cut of sirloin with the taste of veal1 SERVINGSfrom £9.50
Rate this recipe
Your comment or suggestion
Comments on this recipe
No comments yet