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Good evening | 15th March 2010
Veal Rib Steaks with Roquefort Butter
| 2 Veal Rib Steaks |
| 25g Roquefort Cheese |
| 40g unsalted Butter |
| 1 tbsp Parsley (chopped) |
| Salt and Pepper |
| 1 tbsp Olive Oil |
Preheat the oven to 190°C/375°F/Gas 5. For the Roquefort butter; combine the butter, cheese, parsley and seasoning until well blended. Form into a roll then chill in the refrigerator until required.
Season the Veal Rib Steaks with salt and pepper. Heat the olive oil in a frying pan over a moderate heat and cook the steaks for a minute on each side until they are lightly coloured. Place in the oven for 12 minutes (less if the steaks are thin-cut) and when the Veal is cooked, remove from the pan and leave to rest.
To serve, place a Steak into the centre of a plate and top with a slice of Roquefort butter,
Serve with watercress and blanched green beans.
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