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.

Estimated Nutrition

	Per Serving	Total
Calories	896.1 kcals	3584.5 kcals
Carbohydrates	7.1 grams	28.5 grams
Fat	74.6 grams	298.4 grams
Protein	49.2 grams	196.8 grams

Cook Time

10 mins

Produces

4 people

Allergies

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

Steps

Heat a griddle pan until hot.
Brush veal with half the olive oil and press rosemary onto the surface.
Season with salt and pepper and griddle both sides for 1-2 minutes until cooked.
Place veal on a warm plate to rest.
Heat a frying pan and fry mushrooms in remaining oil for 2-3 minutes until brown.
Add garlic and butter and cook for one minute.
Stir in parsley and lemon juice then adjust seasoning.
Toss salad leaves and walnuts in a bowl.
Whisk vinegar and 3 tbsp olive oil then pour over salad.
Slice veal on the diagonal and serve with mushrooms and salad.