This is a wonderful recipe if you want to impress your friends or family. The crunchy hassle-back potatoes and green beans pair wonderfully with that succulent rose veal sirloin and punchy chimichurri sauce
Servings: 4 people
Equipment
Ingredients
- 600 gram rose veal sirloin
- 500 gram young potatoes
- 300 gram green beans
- 15 gram parsley
- 10 gram rosemary
- 3 cloves garlic
- 1 piece red chilli
- 50 gram butter
- 20 ml red wine vinegar
- 100 ml extra virgin olive oil
Instructions
potatoes and beans
- wash the potatoes and boil in slightly salted water till just cooked
- once cooked drain of the water and thinly slice the potatoes 3/4 deep
- lay them on a baking tray and sprinkle with olive oil and salt
- bake in the oven on 220°c till golden brown (20-25 min)
- clean and cook the beans in slightly salted water, drain and sprinkle with olive oil and salt
Chimichurri
- wash, dry and chop the parsley fine
- chop the chilli and 1/2 clove garlic fine
- add 50 ml olive oil and 20 ml red wine vinegar
- mix together well and season with salt
Rose veal sirloin
- take the veal out of the fridge 30 min before you start cooking
- season the veal with pepper, salt and sear in a hot skillet on high heat with a drop of oil on both sides till nice and brown
- reduce the heat, add the butter, garlic cloves and rosemary and bask the meat till its beautifully golden brown all around
- close the heat source and let the meat rest in the pan. turn after 5 min and check the core temperature
- finish cooking the meat in the oven on 180°c for desired
- the best way to perfect your "cuison" is to have a core temperature thermomether CORE TEMPERATURES FOR VEAL ARE AS FOLLOW: MEDIUM RARE: 55°C-57°CMEDIUM: 60°C-63°CMEDIUM WELL: 65°C-69°C
Notes
Core temperature thermometer: https://amzn.to/3eTfwZF
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