Name: Veal steaks with Italian white bean salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 8 veal steaks (680g); 1/2 cup (125ml) beef stock; 60 gram butter; 100 gram baby rocket leaves (arugula); 1 tomato (250g), chopped coarsely; 1/2 cup firmly packed basil leaves, torn; 800 gram canned white beans, rinsed, drained; 1 tablespoon finely chopped fresh chives; 1/4 cup (60ml) lemon juice; 2 clove garlic, crushed; 1/4 cup (60ml) olive oil

Ingredients

1 tablespoon olive oil

8 veal steaks (680g)

1/2 cup (125ml) beef stock

60 gram butter

100 gram baby rocket leaves (arugula)

1 tomato (250g), chopped coarsely

1/2 cup firmly packed basil leaves, torn

800 gram canned white beans, rinsed, drained

1 tablespoon finely chopped fresh chives

1/4 cup (60ml) lemon juice

2 clove garlic, crushed

1/4 cup (60ml) olive oil

Method

1.Make italian white bean salad. Combine rocket, tomato, basil and beans in large bowl. Combine chives, juice, garlic and oil in screw-top jar; shake well. Pour dressing over salad; toss gently to combine.

2.Heat oil in large frying pan; cook veal, in batches, until browned and cooked as desired. Remove from pan; cover to keep warm.

3.Pour stock into same pan; bring to the boil, stirring. Add butter, stir until butter melts. Reduce heat; simmer, stirring, 2 minutes. Serve veal, drizzled with sauce, with Italian white bean salad.

Any variety of canned white beans are suitable, including cannellini, butter and haricot.
Note

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Ingredients

Method

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