"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 view."
- 1 kg rose veal loin, trimmed of any gristle
- 40 ml vegetable oil
- 250 ml veal stock (1 cup)
- 250 gm podded broad beans (1kg unpodded)
- 200 gm podded peas (1kg unpodded)
- Butter, for brushing
- 15 gm butter, diced
- 1 golden shallot, finely chopped
- 1 garlic clove, grated
- 2 tbsp dry white wine
- 4 oysters, shucked, juices reserved
- 150 gm crème fraîche
Braised baby artichokes
- 15 gm butter, diced
- 6 small artichokes, trimmed, chokes removed, halved
- 3 garlic cloves, grated
- 1 golden shallot, finely grated
- 60 ml dry white wine (¼ cup)
- 1 fresh bay leaf
- 1 tarragon sprig
- 1For 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.
- 2For 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).
- 3Trim 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.
- 4Blanch 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.
- 5Heat 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.
- 6Meanwhile, 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.
To blanch an ingredient, cook it briefly in boiling water, then drain it. To refresh it, plunge it in plenty of iced water (this stops the cooking process) then drain it.
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