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Rose veal sirloin with hassle-back potatoes, green beans and chimichurri

by Bart van der Lee
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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

Rose veal with hassleback potato and chimichurri

Rose veal sirloin with hassle-back potatoes and chimichurri

hassle-back potatoes, green beans and roasted garlic
Prep Time: 45 minutes
Cook Time: 30 minutes
Course: Main Course
Cuisine: CONTEMPORARY
Keyword: CHIMICHURRI, HASSLE-BACK POTATOES, ROSE VEAL
Servings: 4 people
Author: Bart van der Lee

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°C
    MEDIUM: 60°C-63°C
    MEDIUM WELL: 65°C-69°C

Notes

Core temperature thermometer: https://amzn.to/3eTfwZF
 
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