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Win an Everdure BBQ for summer

Australia is in love with Asian food. And of course we’re in love with BBQing. So with the help of our chums at Chang’s we’re putting the two together.

Win an Everdure BBQ for summer

Veal Fillet With Peas And Leek In Rosemary Cream

 
Type of Dish: Main
Serves:
4
Prep Time:
10
Marinating Time:
Cooking Time:
20
Primary Ingredient:
Beef
Best Suited for: Weeknight dinners

This is a delicately flavoured sort of dish for a barbecue, but makes a nice change, especially in spring when peas come back in season. Veal fillets aren't easy to find but are worth the search.

Goes Well With

Ingredients

  • 3
    whole
    Veal Fillets
    completely trimmed of fat and sinew
  • 1
    whole
    Leek(s)
    white part only, finely sliced
  • 2
    cup(s)
    Peas
    fresh, shelled
  • 1
    sprig(s)
    Fresh Rosemary
    large, leaves finely chopped
  • 1
    tsp
    Butter
  • 100
    ml
    Chicken Stock
    can use veal stock as an alternative
  • 200
    ml
    Cream
Print Shopping List

Directions

  • 1 Rub the veal with a little olive oil and season with sea salt.
  • 2 Char grill over medium heat, until medium rare.
  • 3 Allow to rest for five minutes.
  • 4 While veal is cooking, soften the leek in the butter in a medium saucepan or wok on your wok burner, then add the peas, rosemary and stock. Cover and simmer for ten minutes.
  • 5 Add the cream and simmer for another five minutes uncovered. Check seasoning.
  • 6 Slice the veal in thick slices, spoon the pea mixture on the side.
  • 7 Serve with mashed potatoes.

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