Veal Steaks with Rosemary Potatoes
Ingredients
- Ingredients
- 1 kilogram small, waxy potatoes
- 6 Tbsps clarified butter
- 300 grams small button Mushroom
- 1 onion
- 2 scallions
- 2 tsps chopped rosemary
- salt
- freshly ground peppers
- 8 thin Veal cutlets (each about 80 grams)
- Juice (lemon)
- rosemary (for garnishing)
Preparation steps
Rinse potatoes thoroughly, cut in half lengthwise and then into quarters. Blanch in boiling salted water for 3-5 minutes. Drain well and pat dry. Heat 4 tablespoons of butter in a pan and cook potatoes, stirring, until golden brown (for about 15-20 minutes).
Clean mushrooms and cut into quarters. Peel onion and cut into small cubes. Rinse and dry scallions and cut into rings.
When potatoes are browned, add mushrooms and onion.
In the end, add rosemary and scallions and season with salt and pepper. Place potatoes into preheated oven at 80-100°C (approximately 175-200°F) to keep warm.
Heat 2 tablespoons of butter in a pan and cook veal steaks for about 1-2 minutes per side. Season with salt and pepper and sprinkle with lemon juice.
Arrange steaks and potatoes on warmed plates, garnish with rosemary sprigs and serve immediately.
