4
Grilled Veal steak with béarnaise-basil sauce
0 - 30 minutes
veal steaks
*
veal grilling
Preparation
Preheat the grill(pan), brush the veal steaks all over with olive oil and grill them until golden brown on both sides yet still pink on the inside. Remove the veal steaks from under the grill, sprinkle them with salt and freshly ground pepper, and keep them warm. Prepare the béarnaise sauce according to the instructions on the package. At the last moment, add the reduced balsamic vinegar, sun-dried tomato and the finely chopped basil and season with salt and pepper.
Serve with sauté potatoes and chicory salad with crispy lardons.
Ingredients
- 4 pieces of veal steaks
- 1 tbsp. spoon of olive oil
- 200 ml of béarnaise sauce (packet mix of ‘sauce béarnaise’)
- 1 tbsp. spoon of balsamic vinegar, reduced by half
- 1 sun-dried tomato, finely chopped
- 6 basil leaves, finely chopped
- Salt and freshly ground pepper
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