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Roast Medallions of Veal with a Herb Crust |
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| Serves 2 |
Prep 15 mins +
freezing & resting |
Cook: 18 mins |
Easy |
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My rating |
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| Ingredients |
4 tbsp oilive oil
2 veal rib chops, well trimmed, 250g each with the bone. If you
can't get that get veal fillets or medaillons instead
For the herb crust
large handful of each: basil, chives, parsley,rosemary,
tarragon and thyme
1 tsp black and white peppercorns
75g butter, softened
25g beef bone marrow or butter
100g dry white breadcrumbs
50g Gruyere, grated
25g cheddar, grated
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This is an adaptation of Michel Roux Jr's Roast Rib of veal with herb
crust
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To make the herb crust, wash
and dry the herbs, then roughly chop. Crush the
peppercorns, then put all the ingredients in a blender
and blend until smooth. Form the mixture into a large
sausage shape, wrap in cling film and tie both ends. This
can be frozen until ready for use.
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Heat the oven to 200C/ Fan
180C/ Gas 6. Heat the olive oil in a roasting tin, season
the veal on both sides, then put in the oven for 12 mins,
turning after 6 mins for pink meat. Cover with foil and
leave to rest in a warm place for 10-15mins before
serving.
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Heat the grill. Cut 5mm-thick
slices from about two thirds of the herb crust (freeze
the rest for another time) and roll out between two sheets
of cling film to the size of the chops - you may have to
cut and reshape the crust as the chops are rarely perfect
rounds. Put the shaped crusts on the chops, then place
them under a hot grill until the crust bubbles and starts
to turn crisp and brown. Serve immediately with green
beans and new potatoes.
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