Grilled Veal Loin Steak with an Artichoke and Truffle Purée

by Stefan Kolsch

Add a little truffle oil to taste, then stir in the nutmeg and parsley
SERVINGS    
 
2
PREPARATION TIME
15 MINS
COOKING TIME
25 MINS

Ingredients

2 Veal Loin Steaks
50g Butter (melted)
Salt
4 Sage Leaves (to garnish)
4 Jerusalem Artichokes (thickly sliced)
3 tbsp Single Cream
Truffle Oil
Pinch of Nutmeg
Pinch of finely Chopped Parsley

Grilled Veal Loin Steak with an Artichoke and Truffle Purée

Instructions

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.

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