rose veal served with marsala sauce
Ingredients
- 2 x 4oz Veal Fillet Steaks
- 1 x Finely Chopped Shallot
- 400ml Veal Stock
- 100ml Marsala
- 20gms Forest Mushrooms (pre-soaked)
- 100gms Butter
- Fresh Chopped parsley
- Seasoning
Method
Season Veal & flash fry them in a hot pan with a table spoon of rapeseed oil. Remove the seared Veal from the pan & keep warm.
Add finely chopped onion and chopped mushroom and sweat until
the onion start to colour. Add Marsala & Veal Stock and reduce to about half. Whisk in small pieces of butter. Garnish with freshly chopped parsley. Cooking Time 6 minutes.
- Delicate flavour making it popular with all the family
- Naturally low in fat, providing a healthier meat
(It contains less than 2% total fat and only 1% saturated fat) - Has a good level of Omega 3
- Well looked after and bred to the highest standards
- A British meat being produced in the Midshires
- Value for money and readily available
