Preheat oven to 180°C
Pound out the veal with a mallet until thin. Place the glace figs onto the veal and roll into a parcel. Brown on a well oiled griddle to seal, then transfer to an oven tray and bake for 5 minutes or until cooked through.
For the sauce, heat butter and flour in a frypan, cook for one minute stirring continuously. Add beef stock powder and vegetable stock and continue stirring until combined. Finally, stir through the caramel sauce and passionfruit pulp.
Brown the fennel and capsicum in a little olive oil for a couple of minutes. Add the spring onions and beans and cook until tender.
To serve, place the vegetables on a plate, top with the veal parcel and drizzle with the sauce.
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