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Grilled veal with Welsh rarebit
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Total Time:
55 minutes
Ingredients:
  • 3x 220 g higher-welfare veal rump steaks
  • 2 tablespoons olive oil
  • ½ a bunch of fresh thyme
  • 25 g butter
  • 25 g plain flour
  • 1¼ teaspoon mustard powder
  • 200 ml stout
  • 200 g mature Cheddar cheese
  • ½-1 teaspoon truffle oil
  • 6 slices of bread
  • Worcestershire sauce
Instructions:
  • For the rarebit, melt butter in a saucepan over medium-low heat, then mix in flour, mustard powder, and cayenne pepper. Gradually add stout, stirring, and cook for 5 minutes. Add grated cheese, cook for 10 minutes until melted. Transfer to a container, stir in truffle oil, chill in the fridge. Heat a griddle pan over medium-high heat. Rub veal with olive oil, thyme leaves, season, grill 7-8 minutes per side. Plate and cover with foil to keep warm. Preheat grill to medium-high. Toast bread on a tray under the grill for 2-3 minutes per side. Spread on chilled cheesy mixture, grill 6-7 minutes until browned. Wilt chard in boiling water, drain. Plate rarebit, slice steak, divide between plates. Drizzle with Worcestershire sauce, serve with Swiss chard.

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