Steamed Fillet of Veal recipe | Eat Smarter USA
0
Print
0
Print
Steamed Fillet of VealAverage rating by users: 5157
EatSmarter exclusive recipe

Steamed Fillet of Veal

with Snap Peas and Chervil

Steamed Fillet of Veal

Steamed Fillet of Veal - A feast for connoisseurs: tender, delicious meat accompanied by a velvety sauce

425
calories
Calories
35 min.
Preparation
easy
Difficulty
No votes yet

Ingredients

for 2 servings
2 Shallots
7 ounces Snow pea
1 bunch Chervil
2 Veal (each 140 grams)
Salt
Pepper
1 teaspoon Vegetable oil
1 ounce Butter
3 tablespoons dry Vermouth
6 ounces Soy creamer
print shopping list

Kitchen utensils

1 Pot, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Slotted spatula, 1 Grill pan, 1 Lid, 1 Steamer basket, 1 Small skillet

Preparation steps

Steamed Fillet of Veal preparation step 1
1

Peel shallots and finely chop.

Steamed Fillet of Veal preparation step 2
2

Rinse peas and cut into thin strips.

Steamed Fillet of Veal preparation step 3
3

Rinse parsley, shake dry and pluck leaves. Finely chop half of the leaves and reserve; place the rest in a steamer basket.

Steamed Fillet of Veal preparation step 4
4

Rinse veal fillets, pat dry, and season lightly with salt and pepper. Heat oil in a grill pan over high heat. Cook the fillets until browned, about 30 seconds per side, then remove from pan. 

Steamed Fillet of Veal preparation step 5
5

Lay the fillets on the herbs in the steamer basket and place peas on top.

Steamed Fillet of Veal preparation step 6
6

Fill a pot with about 2-3 cm (approximately 3/4- to 1-inch) of water and set basket in pot (it should not touch the water). Bring to a boil, reduce to a simmer, cover and steam until tender, 5-6 minutes.

Steamed Fillet of Veal preparation step 7
7

Heat the butter in a pan over medium heat until foamy. Sauté the shallots until translucent, stirring frequently. 

Steamed Fillet of Veal preparation step 8
8

Stir in vermouth and let simmer until completely evaporated.

Steamed Fillet of Veal preparation step 9
9

Stir in soy creamer, bring to a boil, and cook until thickened. Season with salt and pepper, stir in chopped parsley and divide sauce among plates. Top with veal and peas to serve.