"I usually go for a rose veal that will hold up against the
charcoal better, as well as keeping your conscience clean," says
Shaun Kelly. "My little garden on the rooftop of the embassy has
supplied the veg here. These peas grew up with a million-dollar
1 kgrose veal loin, trimmed of any gristle40 mlvegetable oil250 ml (1 cup)veal stock250 gmpodded broad beans (1kg unpodded)200 gmpodded peas (1kg unpodded)Butter, for brushing Oyster cream15 gmbutter, diced1golden shallot, finely chopped1garlic clove, grated2 tbspdry white wine4oysters, shucked, juices reserved150 gmcrème fraîcheBraised baby artichokes15 gmbutter, diced6small artichokes, trimmed, chokes removed, halved3garlic cloves, grated1golden shallot, finely grated60 ml (¼ cup)dry white wine1fresh bay leaf1tarragon sprig
For oyster cream, melt butter in a saucepan over medium heat, add shallot and garlic and sauté until translucent (1-2 minutes). Add wine, bring to the boil and reduce until almost completely evaporated (2-3 minutes). Add oyster juice, oysters and crème fraîche and simmer briefly to warm through (30 seconds to 1 minute). Blend in a blender, then pass through a fine sieve into a bowl, cover and refrigerate to chill.
For braised baby artichokes, melt butter in a saucepan over medium-high heat, add artichokes, garlic and shallot, toss around for a moment, then add wine and herbs. Cover with a lid, reduce heat to low and simmer until artichokes are just tender when pierced with a knife (8-10 minutes).
Trim veal to a nice long piece that will be portioned after cooking. Throw any trim in a hot pan with a little oil and brown over medium-high heat, not moving pan to achieve a good crust on the base of the pan. Add veal stock, bring to the boil and scrape with a wooden spoon, then simmer until reduced to a thin sauce consistency (5-6 minutes). Strain and keep warm.
Blanch peas and broad beans separately in boiling salted water until just tender (see note), drain and refresh in iced water, drain again and set aside.
Heat a barbecue to high. Drizzle veal with oil, season to taste and grill, turning occasionally, until browned all over and cooked to a nice even pink inside (12-15 minutes for medium rare). Brush with a little butter to help it stay juicy and set aside to rest.
Meanwhile, warm artichokes, peas and broad beans in a saucepan over medium-high heat and warm veal sauce separately. Cut veal into 12 even pieces, then arrange on plates with vegetables and a good dollop of oyster cream, drizzle with veal sauce and serve.