• 1 veal loin 150-170g, fat and sinew removed

  • 5 cooked new potatoes

  • 5 plum tomatoes, blanched, de-seeded and diced

  • 1 pinch of picked thyme

  • 1 shallot, diced

  • 5 Italian cherry tomatoes

  • 50g butter

  • 4 garlic cloves, peeled and blanched in milk

  • 1 tsp Dijon mustard

  • For the crust

  • 70g butter

  • 80g dried breadcrumbs

  • 40g cheddar cheese

  • 25g fresh basil


  • 1.

    To make the crust blend the breadcrumbs with the basil until green, then add the cheese and butter and lay to one side.

  • 2.

    Seal the seasoned veal in a pre heated pan, add a good knob of butter then add the garlic. Place into the oven for 4-5 min turning after 2 minutes. remove and allow to rest.

  • 3.

    Meanwhile, heat 25ml of olive oil in a pan, add the shallot, cook for 1 min, then add the diced tomatoes and cook until a pulp, then add the thyme.

  • 4.

    For the sauce, blend the new season tomatoes in a food processor, pass through a sieve, then warm through in a saucepan and slowly add the butter.

  • 5.

    Brush the top of the veal with mustard, then spoon on the crust and place into the oven for 1 minute (or colour with a blow torch).

  • 6.

    Mix the tomato pulp with crushed new potatoes and season, and place into the centre of the plate. Place the veal on top and the garlic around and finish with the tomato sauce.

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