On the BBQ: Veal fillet with speculaas

Ingredients

  • 200 g veal fillet (as a single cut)
  • 50 g speculaas paste
  • 1 dl olive oil
  • pepper and salt
  • 1 dl veal stock
  • 5 cl white wine
  • 6 leaves of sage
  • 30 g butter
Amount of people 2
Preparation Time 0 - 30 minutes
Veal product Veal medallion

Make a large groove in the middle of the fillet and fill it with the speculaas paste. Rub the meat with some oil, herbs, and salt and pepper, and grill it over a moderate fire. The meat is best when still pink on the inside. Combine the veal stock, white wine and sage leaves. Bring to a boil and reduce to 2/3 of the original volume. Thicken with a lump of cold butter. Cut the meat into slices. Finish with speculaas cookie crumbs.

Tip: 
Make your own speculaas paste. Mix 50 g softened butter, 30 speculaas cookies, 2 tbsp candied syrup/liquid cane sugar into a homogenous mass. Peanut butter is also a good substitute for speculaas paste.

Source: BBQ tapas (2010)

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