Rose veal fillet steak carpaccio & blue cheese sauce
- Prep: 20m
- Cook: 2m
- Serves: 4
With a delicate texture and flavour, rose veal fillet steak lends itself well to quickly cooking on the outside leaving the inside juicy and rare. When teamed with a blue cheese sauce, this dish is perfect for sharing with friends.
Method
- For the blue cheese sauce, melt the butter in a saucepan over a medium heat. Continuously stir in the flour and cook for 1-2 minutes. Pour in the milk gradually whilst still stirring until you have a super smooth consistency
- Bring the sauce to a simmer and stir in the blue cheese, cook until the cheese has completely melted and thickened slightly
- Heat olive oil in a frying pan, on a high heat cook the rose veal fillet steak for 1-2 minutes on each side. Set to the side and rest for 5 minutes
- When serving, slice the fillet steak into super thin strips. Add the rocket, chicory and parsley onto a serving platter placing the fillet steak on top. Add the capers and parmeson shaving with a little pepper if wanted
Recipe and images courtesy of Coombe Farm Organic.
Ingredients
All to be sourced organic where possible
- 360g rose veal fillet steak
- olive oil
- 4 red chicory (radicchio) heads, leaves separated and halved
- 60g wild rocket
- parsley, leaves roughly chopped
- parmesan shavings to serve
- 1-2tbsp capers
- peppercorns (for seasoning)
- 25g butter
- 1tbsp plain flour
- 125ml milk
- 45g blue cheese (we used stilton)