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Bocconcini veal with marsala sauce
Bocconcini veal with marsala sauce
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Indulgent Marsala sauce elevates these juicy steaks to gourmet perfection.
Ingredients:
  • 6 (about 200g each and 2.5cm thick) veal fillet steaks
  • 6 (about 100g) thin slices prosciutto, cut in half crossways
  • 3 fresh bocconcini, halved
  • 9.20 gm olive oil
  • 3 bunches asparagus, ends trimmed diagonally
  • 5.00 gm butter
  • 40g (2 tbsp) unsalted butter
  • 20.00 ml plain flour
  • 375ml (1 1/2 cups) beef stock
  • 20.00 ml marsala
  • 20.00 ml finely chopped fresh continental parsley
  • Salt & freshly ground black pepper
Instructions:
  • Preheat your oven to a toasty 220°C.
  • Carefully make a small pocket in each veal steak using a sharp knife, being careful not to cut all the way through. Stuff each pocket with 2 pieces of prosciutto and a piece of bocconcini. Secure the pockets by gently tying each steak with unwaxed white kitchen string.
  • 1. Preheat a non-stick frying pan over medium-high heat and add oil. Sear each steak for 1 minute per side until golden brown. Transfer to a baking tray and repeat with the remaining steaks. 2. Place the steaks in a preheated oven and cook for 7 minutes for medium doneness, or adjust to your preference. 3. Remove the steaks from the oven, cover loosely with foil, and let them rest for 5 minutes before serving.
  • In a medium non-stick pan over medium-high heat, melt butter. Sauté garlic for 1 minute until fragrant. Whisk in flour until combined. Slowly pour in stock, bring to a boil. Reduce heat and simmer for 10 minutes until slightly thickened. Stir in marsala and parsley. Season with salt and pepper to taste.
  • Boil asparagus in salted water for 3 minutes, or until vibrant green and tender-crisp. Place in a bowl, add butter, and toss gently. Season with salt and pepper to taste.
  • Remove string from veal and plate it with asparagus. Finish by drizzling with marsala sauce before serving.

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