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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- The most tender veal
I did this last night and was surprised at how quick and easy it was to achieve such a tender melting result.
I had to substitute Parmesan for Dolcelatte (pack damaged and contents looked suspect) and Benecol for butter for health reasons , but even this adapted sauce worked quite well. But will definitely try the Dolcelatte next time.By kathryn - 25th Jul 2013
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