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Veal steaks with lemon and herb sauce
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 294
  • Fat about 20g
  • Carbohydrates about 17g
  • Protein about 8g
This is needed
This is needed for 4 portion
  • 4 veal steaks (e.g. flank, approx. 140 g each), beaten flat
  • 1.5 tbsp olive oil
  • 0.5 tsp salt
  • a little pepper
  • 0.5 dl meat bouillon
  • 2 dl full cream
  • 1 bunch chives, roughly chopped
  • 1 bunch flat-leaf parsley, roughly chopped
  • 0.5 organic lemon, sliced
  • salt and pepper to taste
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And that's how it's done
And that's how it's done
Preheat the oven to 60°C, warm the platter and plates. Beat the steaks until slightly flattened and brush with oil. Grill the steaks, in batches, in a hot griddle for approx. 1 min. each side, remove, season, keep the steaks warm.
Pour the stock into the griddle, loosen any bits that have stuck to the bottom of the pan, pour through a sieve into a small pan. Bring to the boil, stirring, then reduce the heat. Puree the cream with the herbs, add to the stock with the lemon, bring to the boil, simmer for approx. 2 mins., season.