John Myers
Dry-aged Veal Steak with Glazed Spiral Carrots (Willi Gabalier)
The perfect dry-aged veal steak with glazed spiral carrots (willi gabalier) recipe with a picture and simple step-by-step instructions.
- 250 g Butter
- 500 g Dry-Aged T-bone steak
- 500 g Ribeye steak
- 1 Lemon
- 1 kg Potato
- 200 ml Cream
- 3 tbsp Flour
- 5 Pc. Carrots
- Garden herbs
- Salt
- Nettle leaves
- Spices
- Hard cheese
- Rosemary
- Steak sauce
- Water
- Chop the (garden) herbs and mix with half a piece of butter and salt, then chill.
- Then cut the potatoes into slices and cook them in salted water until they are cooked through. Then distribute the potatoes in one or more ovenproof dishes. Spread a few of the nettle leaves over the potatoes and cut the remaining leaves, mix with the cream, flour and spices and pour over the potatoes. Grate the hard cheese over the potatoes and put everything in the oven to gratinate.
- Then peel the carrots and arrange them in spirals. At the same time, caramelize the sugar in a saucepan and add a piece of butter. Deglaze the whole thing with water and let the carrots cook in it.
- Then salt the steaks and sear them in a pan over maximum heat. As soon as the meat has been seared on both sides, let it cook in the oven until the desired degree of cooking is achieved. Then cut a lemon into small quarters and garnish the meat with herb butter, potatoes, rosemary and a lemon quarter. If required, a steak sauce can be served.
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