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Recipe of the month: Veal Grenadin...

Recipe of the month

Veal Grenadin with a parmesan crust (serves 6)


For the meat:
  • 100 g breadcrumbs
  • 50 g pine nuts, finely-ground
  • 50 g parmesan
  • 100 g butter
  • 5 pitted black olives
  • 6 veal steaks (150 g)
  • 20 g butter
  • salt and pepper
For the sauce:
  • 1 peeled red pepper
  • olive oil
  • 500 ml veal stock
  • 1 shallot
  • salt and pepper
Bar entier farci à l'andouille


- Let the butter soften, then mix it with the breadcrumbs, parmesan, pitted black olives, and the finely-ground pine nuts.

- Sear the veal steaks in 20 g of butter until browned on each side.

- Preheat the oven to 180°C.

- Brush the steaks with your parmesan preparation

- Set aside on a grill.

- To make the red pepper sauce: simmer the shallot in a little olive oil until it begins to sweat. Add the red pepper and leave to stew for 3 minutes. Add the veal stock. After leaving to cool, pour into the mixer.

- Add seasoning as required.

- Cook the veal steaks in the oven at 180°C for 6-10 minutes.

- For presentation, serve the steaks and the sauce separately

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