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Veal Fillet With Peas And Leek In Rosemary Cream

 
Type of Dish: Main
Serves:
4
Prep Time:
10
Marinating Time:
Cooking Time:
20
Primary Ingredient:
Best Suited for: Weeknight dinners

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.

Goes Well With

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

  • 1 Rub the veal with a little olive oil and season with sea salt.
  • 2 Char grill over medium heat, until medium rare.
  • 3 Allow to rest for five minutes.
  • 4 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.
  • 5 Add the cream and simmer for another five minutes uncovered. Check seasoning.
  • 6 Slice the veal in thick slices, spoon the pea mixture on the side.
  • 7 Serve with mashed potatoes.

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