Veal Steaks with Peach Chutney

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Veal Steaks with Peach Chutney
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation

Ingredients

for
4
For the chutney
4
1
1 tablespoon
1 teaspoon
2 tablespoons
1
1 piece
Ginger root (20 grams)
1 tablespoon
50 milliliters
For the steaks
4
80 grams
softened Herb butter
2 tablespoons
coarse white Pepper

Preparation steps

1.

For the chutney, blanch peaches, drain, rinse in cold water, drain again and peel. Cut peaches in half, remove pits and cut fruit into pieces. Peel ginger and finely grate. Rinse chile pepper, remove seeds and chop very finely. Peel shallots and chop finely. Heat oil in a saucepan, sauté shallots until translucent, add ginger and saute briefly. Sprinkle with sugar and let caramelize slightly, then add peaches, mustard seeds and chile peppers and cook briefly. Deglaze the saucepan with white wine vinegar and continue cooking until peaches are soft. Stir occasionally to avoid burning. Transfer peaches to a bowl and let cool.

2.

For the steaks, rinse veal and pat dry. Heat oil in a frying pan, brown steaks over medium heat on both sides for 2-5 minutes depending on thickness of meat. Remove veal from pan and sprinkle each with herb butter and let rest briefly. To serve. season to taste with salt and pepper and serve with chutney.