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Griddled Rose Veal Rump with Roasted Ceps and Mixed Leaf and Walnut Salad

Succulent griddled veal rump steaks served with buttery roasted cep mushrooms and a crisp, nutty mixed leaf salad.

DinnerVealGluten FreeMushroomsSalad
Estimated Nutrition
Calories
896.1
kcal / serving
3584.5 kcal total
Carbs
7.1g
per serving
28.5 g total
Fat
74.6g
per serving
298.4 g total
Protein
49.2g
per serving
196.8 g total
Cook Time
10
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
1
tbsp
Sherry Vinegar
Dairy
75
g
Butter
Fruits
1
piece
Lemon
juice only
Meat
800
g
Veal Rump Steaks
4 steaks weighing 200g each
NutsSeeds
1
sprig
Rosemary
leaves only, smallest pieces used for pressing
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
3
clove
Garlic
crushed to paste
25
g
Flat leaf Parsley
coarsely chopped
75
g
Walnut
halves, lightly crushed
OilsFats
1.5
tbsp
Olive Oil
for brushing veal
1.5
tbsp
Olive Oil
for frying mushrooms
3
tbsp
Olive Oil
for the salad dressing
Vegetables
150
g
Cep Mushrooms
fresh, cleaned and thickly sliced
1
head
Castelfranco
leaves only, torn
1
head
Batavia Lettuce
leaves picked and torn
1
head
Treviso Chicory
leaves only, torn
1
head
Chicory
leaves only, torn

Method

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