Veal Fillet with Peas and Leek in Rosemary Cream

This is a delicately flavoured sort of dish for a barbecue, but makes a nice change, especially in spring when peas come back in season. Veal fillets aren't easy to find but are worth the search.

Serves:

4
Prep Time:

10 min
Marinating Time:

--
Cooking Time:

20 min
Primary Ingredient:

Beef
Type of Meal:

Main

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Ingredients

3	Whole	Veal Fillets	Completely trimmed of fat and sinew
1	Whole	Leek(s)	White part only, finely sliced
2	Cup(s)	Peas	Fresh, shelled
1	Sprig(s)	Fresh Rosemary	Large, leaves finely chopped
1	Tsp	Butter
100	Ml	Chicken Stock	Can use veal stock as an alternative
200	Ml	Cream

Directions

Rub the veal with a little olive oil and season with sea salt.

Char grill over medium heat, until medium rare.

Allow to rest for five minutes.

While veal is cooking, soften the leek in the butter in a medium saucepan or wok on your wok burner, then add the peas, rosemary and stock. Cover and simmer for ten minutes.

Add the cream and simmer for another five minutes uncovered. Check seasoning.

Slice the veal in thick slices, spoon the pea mixture on the side.

Serve with mashed potatoes.