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Garlic-studded veal with mushrooms & green olive gremolata
Garlic-studded veal with mushrooms & green olive gremolata
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Impress with succulent steaks topped with gourmet gremolata.
Ingredients:
  • 900g veal eye of loin (backstraps)
  • 3 garlic cloves, each cut into 5 slices
  • 8 large flat mushrooms
  • 60ml (1/4 cup) vegetable liquid stock
  • 2 lemons
  • 50g green olives, pitted, chopped
  • 62.50 ml coarsely chopped fresh continental parsley
  • Salt & freshly ground black pepper
Instructions:
  • Lay the veal on a tidy work area. Utilize a sharp small knife to make 1cm-long incisions, about 1cm deep, evenly spaced 2cm apart across the veal. Insert a piece of garlic into each incision. Secure the veal at 2cm intervals with white unwaxed string to maintain its shape while cooking.
  • Preheat your oven to 180°C.
  • Preheat a large non-stick frying pan over high heat. Cook the veal for 4 minutes, turning once, until both sides are golden brown.
  • Spread mushrooms evenly in a large non-stick roasting pan and gently pour stock over them. Layer veal on top. Roast in a preheated oven for 25 minutes for medium doneness, or adjust cooking time to your preference. Once cooked, turn off the oven. Rest veal on a plate, tented loosely with foil, for 10 minutes. Cover mushrooms with foil to keep warm in the oven.
  • Prepare a zesty green olive gremolata by peeling the lemon rind with a vegetable peeler or sharp knife, ensuring no white pith remains. Finely chop the lemon rind strips and mix them with olives and parsley in a bowl. Season with salt and pepper to taste.
  • Slice the veal into 8 medallions. Arrange the mushrooms on plates, then layer the veal on top. Finish with a sprinkle of green olive gremolata and freshly ground black pepper. Serve promptly.

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