Frenched rack of veal with sweet pepper and rosemary sauce

Ingredients:

  • 2 piece of (450 g each) veal steaks from a French trimmed veal rack
  • 1 sweet pepper
  • 1 clove of garlic
  • 380 ml veal stock
  • 150 ml light red wine
  • 4 tbsp olive oil
  • 50 g butter
  • salt and freshly ground pepper
  • 5 sprigs of rosemary
4
30 - 60 minutes
veal rack
*
pot-roasting

Preparation

Wash the pepper, trim and chop finely. Peel the garlic. Put the veal stock, wine, pepper and garlic in a large pan over a high heat and boil down for 15 minutes to reduce to less than half its volume. Remove the pan from the heat and pour the sauce through a sieve into another pan. Using the back of a spoon, rub the remaining pepper and garlic through a sieve into the sauce.  

Heat some oil in a non-stick frying pan. Sprinkle the Frenched trimmed veal racks with salt and freshly ground pepper and fry in the oil for 15-20 minutes, turning frequently, until medium rare but golden brown on the outside. Strip the leaves from three sprigs of rosemary and chop them finely (reserve the other sprigs for the garnish). Dice the cold butter. Add the rosemary leaves to the pepper sauce and heat gently (do not allow to boil).  

Add the butter to the sauce, beating it in with a whisk. Season the sauce with salt and pepper to taste. Halve each veal steak and arrange on four plates. Pour the sauce over. Garnish with sprigs of rosemary.  

Delicious with potato gratin and mixed vegetables such as mangetout, young carrots and spring onions. 

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