Fast Recipes

Veal fillet with spring vegetables

Australian Gourmet Traveller fast recipe for veal fillet with spring vegetables

By Rodney Dunn
  • Serves 4
Veal fillet with spring vegetables
Veal fillet with spring vegetables

Ingredients

  • 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

Main
  • 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.

Notes

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