John Myers
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Saddle of Veal Steak with Herb Crust on Pointed Cabbage and Baker’s Potato
The perfect saddle of veal steak with herb crust on pointed cabbage and baker’s potato recipe with a picture and simple step-by-step instructions.
Herb crust
- 100 g Soft butter
- 2 Pc. Shallot
- 1 Pc. Clove of garlic
- 80 g Grated white bread
- 1 tbsp Freshly chopped thyme
- 2 tbsp Chopped parsley
- 1 tbsp Chives rings
Saddle of veal steak
- 5 Pc. Saddle of veal steaks
- 3 tbsp Olive oil
- 1 Pc. Rosemary sprig
- 3 Pc. Sprig of thyme
- Salt
- Pepper White
cabbage
- 500 g Cabbage
- 1 Pc Clove of garlic
- 2 Pc. Shallots
- 1 tbsp Oil
- 250 ml White wine dry
- 100 ml Vegetable broth
- Gravy
- 20 g Cold butter
- 2 tbsp Whipped cream
Baker’s potatoes
- 3 Pc. Waxy potatoes
- Sea-Salt
- Pepper from the grinder
- 1 pinch Freshly grated nutmeg
- 0,5 Pc. Clove of garlic
- 1 Pc. Shallot
- 100 ml Vegetable broth
- Butter
Herb crust
- In a bowl, stir the butter until foamy, peel the shallots and garlic and cut into cubes. Stir all ingredients into the butter. Shape the resulting herb mixture into a roll, wrap in parchment paper and refrigerate. Preheat the oven to 130 degrees.
Saddle of veal steak
- Heat the olive oil in a pan, fry the steaks (150 g each) on both sides. Salt, pepper. Place the herb sprigs on a baking sheet lined with aluminum foil and fry for 10 to 15 minutes on the second rack from the bottom at 130 degrees. Then take out and keep warm. Just before serving, turn on the grill, cut the herb mixture into 3 cm thick slices, cover the steaks and bake them under the grill until golden brown.
cabbage
- Cut the pointed cabbage into fine strips and blanch. Quench in ice water. Finely dice shallots and garlic and sauté in oil. Add the pointed cabbage, deglaze with the wine and broth, and let it boil down. Then add the cream and the whole thing happen. Mount the cold butter in the collected stock. Finally mix everything up.
Baker’s potatoes
- Peel the potatoes and cut thinly. Grease an ovenproof dish with butter and layer the potato slices in it in a rosette shape. Season everything with salt, pepper and nutmeg. Scatter diced shallots and garlic on top and pour vegetable stock over them. Put the whole thing in the oven preheated to 170 degrees for 15 minutes. Arrange the pointed cabbage on preheated plates. Drizzle with the white wine foam. Put on the steaks and potatoes and drizzle with gravy.
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