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EatSmarter exclusive recipe

Steamed Fillet of Veal

with Snap Peas and Chervil

Recipe development: EAT SMARTER
Steamed Fillet of Veal

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

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425
calories
Calories
35 min.
Preparation
easy
Difficulty

Ingredients

for 2 servings
2
7 ounces
1 bunch
2
Veal (each 140 grams)
1 teaspoon
1 ounce
3 tablespoons
6 ounces
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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

Step 1/9
Steamed Fillet of Veal preparation step 1

Peel shallots and finely chop.

Step 2/9
Steamed Fillet of Veal preparation step 2

Rinse peas and cut into thin strips.

Step 3/9
Steamed Fillet of Veal preparation step 3

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

Step 4/9
Steamed Fillet of Veal preparation step 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. 

Step 5/9
Steamed Fillet of Veal preparation step 5

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

Step 6/9
Steamed Fillet of Veal preparation step 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.

Step 7/9
Steamed Fillet of Veal preparation step 7

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

Step 8/9
Steamed Fillet of Veal preparation step 8

Stir in vermouth and let simmer until completely evaporated.

Step 9/9
Steamed Fillet of Veal preparation step 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.