Pan-seared veal ribeye with a tomato, basil and olive chutney, and green tagliatelle

30 - 60 minutes
veal ribeye
Edgar Buhrs culinair


  • 4 pieces of veal ribeye
  • 6 vine tomatoes
  • 1 sweet onion diced
  • 6 tbsp olive oil
  • 1 tbsp sugar
  • The juice of ½ lime
  • 15 g fresh basil (coarsely chopped)
  • 4 tbsp black olives
  • 2 packs of green tagliatelle fresh
  • Salt
  • Pepper


Coat the veal ribeyes with olive oil. Place the rib eyes outside of the refrigerator for approximately 20 minutes to reach room temperature. Skin the tomatoes in boiling water (5 seconds in boiling water, followed by a quick dip in cold water). Peel them, cut them into quarters, remove seeds and cut the flesh into chunks.

Subsequently fry the onion in olive oil, add tomato and after 5 min add the sugar and lime. Let it briefly simmer on low heat and add the olives at the last minute. Sear or grill the veal rib eyes on both sides for approximately 3 minutes in a skillet over medium heat, or for about 5 minutes on the BBQ.

Place the veal rib eye on a warm plate. Cook the tagliatelle for about 3 minutes in plenty of salted water. Drain, drizzle a little oil on the pasta and sprinkle with a pinch of salt and freshly ground pepper. Cut the veal rib eyes into thirds and arrange them on the warm plates. Put the chutney in a dish and place on the plate. Turn the pasta with a fork into four turrets.

Place the pasta on the plate next to the rib eye.

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