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

by Bart van der Lee February 15, 2024

written by Bart van der Lee February 15, 2024

Rose veal sirloin steak with Hasselback potatoes and Chimichurri

Hasselback potatoes, green beans and roasted garlic

Prep Time: 45

Cook Time: 30

Course: Main Course

Cuisine: CONTEMPORARY

Keyword: CHIMICHURRI, hasselback potatoes, how long to cook rose veal steaks, how to cook veal, ROSE VEAL, veal steak, veal steak recipe

Servings: people

Author: Bart van der Lee

Wash the potatoes and boil in slightly salted water till just cooked.
Once cooked drain the water and thinly slice the potatoes 3/4 deep.
Lay them on a baking tray and sprinkle with olive oil and salt.
Bake them in the oven at 220°C till golden brown (20-25 min).
trim the beans and cook them in salted water, drain and sprinkle with olive oil and salt.

Take the veal steaks out of the fridge about 30 min before you start cooking.
Season the veal steaks with pepper and salt. Sear them in a hot skillet on high heat with a drop of oil until both sides are nice and brown.
Reduce the heat and add the butter, garlic and rosemary. Baste the meat till it's golden brown all around.
Close the heat source and let the veal rest in the pan. Turn after 5 min and check the core temperature.
Finish cooking the veal sirloin steak in the oven at 180°C to your preferred core temperature.
The best way to perfect your veal sirloin steak is to use a food thermometer.
CORE TEMPERATURES FOR VEAL ARE AS FOLLOWS:
MEDIUM RARE: 55°C-58°C
MEDIUM: 58°C-62°C
MEDIUM WELL: 63°C-67°C

MasterChef: The Professionals Finalist, Private Chef, Culinary Educator