Veal loin steaks with Braised Pumpkin

Ingredients:

  • 1 kg veal loin steaks
  • 2 tsp thyme leaves
  • 2 tbsp sunflower oil
  • 1 onion, diced
  • 3 parsley roots, diced
  • 2 tbsp tomato purée
  • 500 ml veal stock
  • 800 g pumpkin flesh, diced (e.g. Hokkaido)
  • 2 cloves of garlic, chopped
  • 2 tsp aromatic olive oil
  • 100 g ice cold butter in flakes
  • Salt & pepper to taste

Nutrition values

14
45
61
4
> 60 minutes
veal loin steaks
*
oven roasted
706

Preparation

  1. Preheat the oven to 180°C (356°F) top and bottom (fan oven not recommended). Sprinkle half the thyme leaves over the veal loin steaks.
  2. Heat the sunflower oil in a roaster and brown the vegetables with the tomato purée over a high heat for approx. 3 minutes. Cover with the veal stock, add the veal and cook everything in the oven for approx. 35 minutes (core temperature should be approx. 58°C (136°F) for medium and 65-70°C (149-158 °F) for well done). Repeatedly drizzle the meat with some stock from the roaster.
  3. Sweat the pumpkin and garlic in hot olive oil over a medium heat for approx. 2 minutes. Season with salt and pepper and cover with the lid. Braise over a low heat for approx. 15 minutes, stirring occasionally.
  4. Remove the veal from the roaster and wrap in foil. Sieve the veal stock into a pan, remove the lid and reduce the sauce over a high heat for approx. 5 minutes, then thicken with the ice-cold butter. Arrange the meat and vegetables in sauce on plates and serve with dumplings, for example.

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