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Veal T-bones with anchovy crumbs, cauliflower and sage


You'll need

4 (280gm each) milk-fed veal T-bones (see note) For dusting: seasoned flour 80 ml (1/3 cup) olive oil 60 gm butter, coarsely chopped 1 bunch of sage, leaves picked 125 ml (½ cup) white wine 1 cauliflower, broken into florets, blanched and refreshed in iced water 1 lemon, finely grated rind only 2 tbsp grated Pecorino   Anchovy crumbs 80 ml (1/3 cup) extra-virgin olive oil 2 anchovy fillets, broken into small pieces 70 gm (1 cup) coarse breadcrumbs from day-old sourdough bread 1 clove of garlic, finely chopped 1 golden shallot, thinly sliced 20 gm (¼ cup) flaked almonds

Method

  • 01
  • For anchovy crumbs, heat oil in a frying pan over medium heat, add remaining ingredients and cook, stirring continuously, for 5 minutes or until golden. Set aside.
  • 02
  • Dust veal with flour, shaking off excess. Heat half the oil in a frying pan over high heat, add veal and two-thirds of the butter and cook for 2-3 minutes each side or until browned. Remove from pan and set aside. Add remaining butter and cook until just beginning to foam, add sage and cook for 1 minute or until crisp, then, using a slotted spoon, remove from pan and set aside. Deglaze pan with wine, return veal to pan, reduce heat to medium and cook, turning occasionally, for 5 minutes or until just cooked through.
  • 03
  • Meanwhile, preheat oven to 200C. Combine remaining olive oil, cauliflower and lemon rind in a baking dish, season to taste and bake for 10 minutes or until golden, then scatter over Pecorino and cook for another minute or until just melted. To serve, arrange T-bones and cauliflower on plates, scatter with anchovy crumbs and sage leaves and drizzzle over pan juices.
Note Milk-fed veal is available from Vic’s Premium Quality Meats and select butchers.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Full-flavoured Italian white such as soave.

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