Organic veal steak with fried slices of apple and calvados sauce

01. November 2012


Silver Star: For 4 persons


Ingredients

  • 4 organic veal steaks, 180 g each
  • Salt, freshly milled white pepper
  • 10 g plain white flour
  • 30 g groundnut oil for frying
  • 1 apple 


Ingredients / Sauce

  • 20 g shallots, peeled
  • 80 g white wine
  • 2 dl gravy
  • 1 dl double cream
  • Calvados to give aroma
  • 1 dsp whipped cream
  • Salt, freshly milled white pepper
     

Preparatory work

  • Wash apple, cut into 12 slices and de-core
  • Finely chop shallots
  • Pre-heat oven to 100 °C


Preparation

Season veal steak with salt and freshly milled white pepper, and dust with plain white flour. Heat groundnut oil, carefully place veal steaks in it and fry golden-brown on both sides.

Then place splatter-guard on top, reduce heat and fry to the degree of doneness required (pink). Turn from time to time and baste with the oil. Shortly before the end of the cooking time, add the slices of apple and cook until al dente turning occasionally. Place the veal steaks in the pre-heated oven with the apple slices.

Dowse what is left in the pan from frying with white wine, bring to the boil, add shallots and reduce almost completely. Top up with gravy and cream, allow to simmer to the consistency desired and season to taste with salt and freshly milled pepper.

Shortly before serving add calvados to give aroma and finish off with whipping cream. Dress veal steak with slices of apple and pour the calvados sauce around it.


 Tip

Serve with basil pasta and seasonal vegetables.
 


Rudolf Lehmann

Organic veal steak with fried slices of apple and calvados sauce

* incl. VAT, plus shipping