Veal T-Bone with Rosemary and Lemon Dressing, Asapargus Banua Cauda

A fantastic dish from Otto chef James Kidman.

Serves:

4
Prep Time:

15 min
Marinating Time:

--
Cooking Time:

--
Primary Ingredient:

Beef
Type of Meal:

Main

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Ingredients

4	Whole	Veal T-Bone
1	Whole	Lemon(s)
3	Sprig(s)	Fresh Rosemary	Finely chopped
50	Ml	Extra Virgin Olive Oil
2	Bunch(es)	Asparagus	Trimmed, blanched in boiling water and refreshed in iced water
20	Gm	Butter
4	Fillet(s)	Anchovies	Finely chopped
1	Clove(s)	Garlic	Finely chopped

Directions

Preheat grill or bbq plate to medium/high. Brush veal with a little oil and season well with salt and pepper. Cook for a few minutes on either side, or to your liking.

Rest, loosely covered for five minutes.

To make the rosemary lemon dressing, simply combine the zest of the lemon with its flesh, roughly chopped, the rosemary and salt and pepper.

In a frying pan, melt the butter and olive oil then add the anchovies and garlic and cook for a minute until the garlic has softened and the anchovies are dissolving.

Toss asparagus through for a minute until re-heated.

Serve veal with rosemary and lemon dressing on top and asparagus banua cauda beside.