Veal Steak with Blushing Tomatoes (on Jamie’s Foodtube)

On the hunt for a 20 minutes table to tummy recipe that is healthy, filling a totally freaking delicious?!

Yep, I have more than a little bit of a gem up my sleeve for you.

Veal Steak with Blushing Tomato Sauce, Tess Ward, Jamie Oliver, Recipe, Healthy, Food tube

Veal steak is a fantastic alternative for a speedy weeknight supper to matured beef. Like thinner, minute steaks, veal steak (or escalope as it is know) is leaner and speedy to cook, it is also a very underused and completely delicious.

If you don’t know much about it, veal is the meat from a young cow. There is a little controversy about eating it, but essentially it is no different in principal to eating lamb. It is much lighter then aged beef and has a more subtle taste, making it a great match for more subtle sauces and lighter accompanying dishes.

It is worth sourcing good quality and organic, (if possible) from a local butcher.

This is a recipe inspired from the fruity rosé wine

The light, wine based, sauce is certainly best when made with a good quality fruity rosé wine. I am a big fan of wine from Provence, particularly Gerard Bertrand’s rosés wines. Only a glass goes in the dish, so it is worth getting something good since you are most likely to drink the rest of it with the food. (Thats the idea anyway) I have fond memories of his wine from sun drenched summers in the south of France of this wine. Particularly the one summer after university I spent driving around Europe with an ex boyfriend in his old vintage vw campervan and the following summer. Joyous times when I had little more worries than tasting my way around the continent and worrying about what restaurants to eat at… If you aren’t a rosé drinker Gerard’s vino is certainly the wine to convert you.

Gerard Bertrand’s wines are available in lots of good off licences or to buy online. I will warn you though, it has legs on it, but it goes down as easily as juice.

Veal Steak with Blushing Tomatoes Recipe

Serves 2

  • 2 veal steaks, or escalopes
  • 1 tablespoon olive oil
  • 1 tablespoon pink peppercorns
  • 1-2 tablespoon chopped tarragon leaves
  • 1 small shallot, finely chopped
  • a handful halved cherry tomatoes
  • 200ml rose wine
  • 1 tbs creme fraiche
  • sea salt and freshly ground black pepper

Make sure the steaks are dry. If need be pat with kitchen paper, then season both sides with salt and pepper.

Heat a large pan over a high heat. Heat the oil, then add steaks. Cook for 1 1/2 minutes on each side, then remove from the pan and set aside to rest on a warm plate.

Add the shallots to the steak pan and sweat over a low heat until soft. Add the tomatoes tuning up the heat to get caramelisation on the halved side. Cook for a couple of minutes.Take out the tomatoes once soft but not fully cooked. Add the rose and bubble down to reduce the liquid by half.

Once the wine has reduces in the pan, take the pan off the heat and add the chopped tarragon and dollop of creme fraiche. Stir through and season to taste.

Garnish the steak with the sauce, tomatoes, pink peppercorns and a few sprigs of tarragon.

Serve and enjoy hot, with my a broccoli and walnut salad or a fresh green leafy salad. If you have any suggestions for other dishes it would be nice paired with, please do drop me a comment below. I love to hear your variations.

1 Comment
  1. This looks delicious! I’m going to earmark the recipe for the next time I’m in France. I eat a lot of veal, where it is much cheaper there, and a lot of the ingredients here are things I usually have to hand in my French fridge.

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