Beef

Veal cutlets and herb-stem gremolata

Name: Veal cutlets and herb-stem gremolata recipe
Yield: 4
Ingredients: 4 x 450g each veal cutlets (or retired dairy-cow rib eye), French trimmed, room temperature; 1/4 cup (60ml) rice bran oil; 2 garlic cloves, crushed; 1 rosemary sprig, leaves picked; 400g king oyster mushrooms, trimmed, cut into 5mm slices widthwise; 1/2 cup (125ml) good-quality beef stock; 200g unsalted butter, softened; 5 anchovy fillets, drained, chopped; 1 tbs baby capers, drained, chopped; 2 tbs each finely chopped oregano, dill & flat-leaf parsley leaves; 10 flat-leaf parsley sprigs, stems and leaves attached, roughly chopped; 10 dill sprigs, stems and leaves attached, roughly chopped; Zest & juice of 1 lemon; 1 tbs extra virgin olive oil

Rate now

Jump to recipe

by delicious. team

delicious. team

Jul 20, 2020

“Retired dairy cows and veal are seen as a waste product of the dairy industry. To become more sustainable, we should be consuming these ‘waste’ products. Places like Camden Valley Farm in New South Wales are an incredible example of utilising this – happy cows raised well and delicious meat!” – Kylie Millar

4 x 450g each veal cutlets (or retired dairy-cow rib eye), French trimmed, room temperature
1/4 cup (60ml) rice bran oil
2 garlic cloves, crushed
1 rosemary sprig, leaves picked
400g king oyster mushrooms, trimmed, cut into 5mm slices widthwise
1/2 cup (125ml) good-quality beef stock

Herb butter

200g unsalted butter, softened
5 anchovy fillets, drained, chopped
1 tbs baby capers, drained, chopped
2 tbs each finely chopped oregano, dill & flat-leaf parsley leaves

Herb-stem gremolata

10 flat-leaf parsley sprigs, stems and leaves attached, roughly chopped
10 dill sprigs, stems and leaves attached, roughly chopped
Zest & juice of 1 lemon
1 tbs extra virgin olive oil

Method

1.

For the herb butter, place all ingredients in a food processor and whiz until herbs are finely chopped and everything is incorporated well into the butter. Season to taste. Set aside at room temperature until ready to use. Alternatively, roll into a log, enclose in plastic wrap and refrigerate until ready to use.
2.

For the gremolata, place all ingredients in a small bowl, season to taste and toss to combine. Set aside.
3.

Season the veal generously with salt. Heat the oil in a large heavy-based frypan over a high heat. Add the veal and cook for 2-3 minutes on one side until browned, turn and cook for a further 2-3 minutes until browned. Add a quarter of the herb butter, garlic and rosemary into the pan. Once herb butter begins to foam, baste the veal generously with the butter for about 3-4 minutes then turn and baste the other side. Cook for a further 3-5 minutes (for medium rare) or until cooked to your liking. Remove from the heat and rest on a wire rack for about 10 minutes. Keep warm until ready to serve. Repeat with remaining cutlets.
4.

Meanwhile, place mushroom in the veal pan, with remaining pan juices, over high heat. Cook, turning occasionally, for 2-3 minutes until mushroom begins to soften. Add the stock and cook for a further 1-2 minutes until mushroom is cooked and the sauce has reduced and thickened.
5.

Divide veal cutlets among serving plates and top with mushroom and gremolata. Spoon sauce from the pan and top each cutlet with remaining herb butter. Scatter over freshly ground black pepper to serve.