John Myers
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Meat / Veal = Veal Steak
The perfect meat / veal = veal steak à la biggi recipe with a picture and simple step-by-step instructions.
flesh
- Veal steak
Spices
- Ground chopstick pepper
- Coffee salt
- Cauliflower fresh
- Lime salt
- Ground star anise
- Ground black cumin
- Mace
- Roasted onions
saturation
- Waxy potatoes
- Salt
for searing and cooking
- Coconut oil
- Clarified butter
Sauce with cauliflower
- Vegetable broth, of course
- Cream 30% fat
- Noilly Prat
- Cream cheese
- Butter (ice cold) to set
The vegetable
- Start to peel the potatoes, quarter them and cook them in salted water. Remove the leaves from the cauliflower and wash it off well. Divide in half and return one to the pantry. Now put some coconut oil and butter as well as the spices in a kettle and briefly toast them. Now put the cauliflower half in and sauté briefly at medium temperature. Add the vegetable stock and let it cook. It takes about 20-25 minutes for the cabbage to be cooked firm to the bite.
The meat
- During this time, season the veal steaks and gently fry them in a coconut oil butter mixture. As soon as the potatoes are almost done, take them out of the kettle and add them to the meat so that they can be roasted a little – gently.
The sauce
- Take the cauliflower out of the cauldron and cut into even pieces with 3 cuts. Finish the remaining brew with the spices and ingredients for the sauce. At the very end, add the fried onions and mix in once. Personally, I always add a few cauliflower florets to the frying fat at the end and let them roast briefly. Now all you need to do is arrange the plates nicely and enjoy.
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