4
Pepper veal rump steak with polenta
Ingredients:
- 4 pieces of veal rump steaks
- 4 seasons pepper, finely crushed
- 200 g mangetout, cleaned
- 200 g haricots verts, cleaned
- 200 g Bimi broccoli
- 1 shallot, finely chopped
- 1 clove of garlic, finely chopped
Polenta:
- 750 ml stock
- 250 ml cream
- 1 sprig of thyme
- ½ sprig of rosemary
- 1 clove of garlic finely chopped
- 200 g fine polenta
- 100 g fine polenta for breadcrumbs
- 50 g butter
- 75 g grated Parmesan cheese
Other:
- butter
- olive oil
- salt and pepper
0 - 30 minutes
veal rump steaks
*
frying
Preparation
Allow the veal steaks to reach room temperature and press lightly into the pepper mixture on both sides.
Bring the stock, cream, garlic, thyme and rosemary to the boil and simmer for 10 minutes on low heat, remove the thyme and rosemary, and slowly add 200 g of polenta while stirring and cook gently while stirring for 5 minutes.
Add the butter and Parmesan cheese and season with salt. Pour out into a bowl with cling film on the bottom, so that the polenta is about 2 cm thick. Allow to cool in the fridge.
Blanch the vegetables.
Pour a dash of oil into the frying pan and fry the veal steaks over medium heat for about 6-8 minutes, stirring occasionally, add a knob of butter after 5 minutes. Remove the steaks from the pan and allow to rest under aluminium foil for 10 minutes. Season with a little salt.
Cut out 4 round slices of polenta the size of a teaspoon, lightly press in polenta grits on both sides and fry in a frying pan in oil and butter until golden brown on both sides. Heat the vegetables in a pan with the shallot and garlic in butter for about 3 minutes and season. Prepare the plate like a sun with the slice of polenta in the centre and the steak on top.
Serve with a gravy of your choice.
Bon appétit!