FAST FOOD
Veal fillet with spring vegetables

Veal fillet with spring vegetables

Serves 4



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


1 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.
2 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.
3 Divide vegetables and a little cooking liquid among 4 shallow bowls, season to taste, then top with veal and serve immediately.


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

RECIPE Rodney Dunn PHOTOGRAPHY Ben Dearnley STYLING Heidi Moore


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