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Veal fillet with spring vegetables

You'll need

  • 1 litre
  • chicken stock
  • 12
  • pencil leeks, cut into 3cm lengths
  • 2
  • bunches of baby carrots, trimmed
  • 500 gm
  • broad beans, podded
  • 200 gm
  • green garlic sprouts, cut into 3cm lengths
  • 1/3 cup
  • firmly packed mint leaves
  • 900 gm
  • veal fillet, trimmed and cut into 4
  • 2 tbsp
  • olive oil

Method

  • 01
  • Place stock in a saucepan and bring to a simmer over medium heat. Add leeks and carrots and cook for 8 minutes, then add broad beans and garlic sprouts and cook for another 5 minutes or until broad beans are just cooked through. Add mint leaves and remove from heat.
  • 02
  • Season veal to taste. Heat oil in a large frying pan, add veal and cook over medium-high heat for 4-5 minutes on each side for medium rare or until cooked to your liking.
  • 03
  • Divide vegetables and a little cooking liquid among 4 shallow bowls, season to taste, then top with veal and serve immediately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Barrel-fermented chardonnay with ripe aromatic fruit from the Adelaide Hills.

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