Rose Veal Escalope with Mushroom Sauce and Rosemary Potatoes
British Rose Veal is backed by The RSPCA and Compassion in World Farming. Veal has had a bad press over the years and rightly so. British Rose Veal is very different and is a delicious lean meat full of protein.
Pre-heat the oven to 220°C/425°F/gas mark 7. Pour the oil into a roasting tray and heat in the oven. Meanwhile, bring a pan of lightly salted water to the boil. Peel and chop the potatoes into 2cm cubes, bring back to a boil then simmer for 3 minutes.
Tip the potato cubes into the heated roasting tray, add the rosemary and garlic, season with black pepper and give it all a quick stir. Roast in the oven for 20 - 25 minutes then remove and keep warm.
Meanwhile, add a little oil to a large frying pan. Season the veal on both sides and pan fry each steak over a high heat for 2 - 3 minutes each side, depending on thickness. Remove to a plate, cover and keep warm. Veal is young beef so can be eaten rare, medium or well done.
Add the mushrooms to the pan and stir fry in the meat juices until browned. Reduce the heat to medium and add the cream then simmer for around 3 minutes, stirring occasionally. Season with black pepper.
At the same time, simmer the broccoli for 4 - 5 minutes until tender.
Serve the veal with the mushroom sauce, rosemary potatoes and broccoli