Veal. (Baby cow). -Lighter in colour, more subtle in flavor, and a finer texture than beef. (Thats a grown up cow). Although a superb meat, it has been highly under rated and not often eaten by Aussies. It's high time Veal should feature on this blog!
Ingredents:2x 350g veal rib eye fillets. Bone on.
Olive oil.
Salt & Peper.
Method:
Cook veal as you would cook beef. Crack salt and pepper over boath sides and drizzle with olive oil. Seal boath sides on a searing hot plate. Use the finger method to test for doneness. Don't forget to rest the meat before carving.
No comments:
Post a Comment