Name: Veal steaks with pea puree
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 1
Cuisine: european
Ingredients: 30g (1 1/2 tbsp) butter; 2 garlic cloves, crushed; 250g small button mushrooms, thickly sliced; 4 (about 160g each) 2cm-thick veal scotch fillet steaks; Salt & freshly ground black pepper; 18.20 gm olive oil; 375g frozen baby peas

Veal steaks with pea puree

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Prep Time:
5 minutes

Cook Time:
8 minutes

Total Time:
13 minutes

Ingredients:

30g (1 1/2 tbsp) butter
2 garlic cloves, crushed
250g small button mushrooms, thickly sliced
4 (about 160g each) 2cm-thick veal scotch fillet steaks
Salt & freshly ground black pepper
18.20 gm olive oil
375g frozen baby peas

Instructions:

Melt butter in a non-stick pan over medium heat. Add garlic and mushrooms, cook uncovered for 1 minute until tender. Transfer to a plate, cover with foil to keep warm, and set aside.
1. Season veal generously with pepper. 2. Heat oil in a pan over medium-high heat. 3. Sear veal for 4-5 minutes per side for a medium cook or your desired doneness. 4. Transfer veal to a plate, cover with foil, and let rest.
While the peas are cooking in a medium saucepan of boiling water for 3 minutes or until tender, prepare the rest of the dish. When ready, drain the peas and blend them in a food processor until smooth. Season the puree with salt and pepper. Serve by placing the veal and pea puree on plates and topping the veal with mushrooms. Enjoy!

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