Veal Shoulder Fillet from the Grill with Sweet Potato Wedges and Salsa
Ingedients:
- 800 g veal shoulder fillet
- 2 tsp colourful pepper
- 1 tsp pink peppercorns
- 2 tsp freshly chopped herbs
- 1 kg sweet potatoes
- 1 tbsp olive oil
- Salt & pepper
- Chili powder
Plus:
- Salsa to serve
- Sea salt for sprinkling
Nutrition values
Preparation
Prepare the grill. Bring the veal shoulder to room temperature then cut out the thick tendons. Cut the meat into approx. 2.5 cm thick steaks. Coarsely crush the pink peppercorns in a mortar and mix with the herbs.
Preheat the oven to 200°C (392°F). Peel the sweet potatoes, cut into wedges and mix in a bowl with the olive oil, salt, pepper and some chili powder. Arrange on the baking tray and bake for approx. 20 minutes.
Grill both sides of the steaks for approx. 3 minutes, rotating them a quarter turn halfway through to get a nice grill pattern After gilling, cook the steaks on the edge of the grill to 60°C (140°F) core temperature. Then coat the sides of the steaks in the pepper and herbs mix and sprinkle the top with some sea salt. Serve with sweet potato wedges and a tasty salsa.