On the BBQ: Veal fillet with speculaas

0 - 30 minutes
veal fillet
bbq tapas


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.


  • 200 g (as a single cut) of veal fillet
  • 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

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