Sauteed Veal with Asparagus

Pair Sauteed Veal with fresh asparagus, buttery mashed potatoes, and delicate baby sweetcorn, all drizzled with a rich, velvety jus, and you have a dish that is nothing short of spectacular. This combination offers a harmonious balance of textures and tastes, making it an ideal choice for a refined yet comforting meal.

A Dish of Elegance and Comfort

Veal is known for its delicate texture, absorbing flavours beautifully while remaining tender. When cooked to perfection, it delivers a melt-in-the-mouth experience, complementing the natural sweetness of baby sweetcorn and the slightly earthy, grassy notes of asparagus. The creamy mashed potato acts as the perfect foundation, bringing everything together, while the jus elevates each bite with its deep, concentrated essence.

The Magic of Asparagus and Baby Sweetcorn

Asparagus has long been a sought-after ingredient in fine dining, loved for its crisp texture and fresh, slightly bitter undertones. When lightly steamed or sautéed, it retains a pleasant bite while enhancing the dish with its vibrant green colour. Baby sweetcorn, on the other hand, adds a subtle crunch and natural sweetness, creating a beautiful contrast to the savoury components of the plate.

The Comforting Touch of Mashed Potato

A good mashed potato is the unsung hero of many dishes, and in this case, it provides the ideal creamy backdrop. Light, buttery, and seasoned just right, it complements the veal without overpowering its delicate flavours. The mash also serves as the perfect vehicle for soaking up the jus, ensuring no drop of that rich sauce goes to waste.

A Perfect Finishing Touch : The Jus

A well-made jus ties everything together, adding depth and complexity to each bite. Rich, glossy, and packed with layers of flavour, it seeps into the veal and mash, enhancing the entire dish. Whether reduced from veal stock and wine or infused with aromatic herbs, a good jus transforms the meal into something truly exceptional.

A Dining Experience Worth Savouring

Veal with asparagus, baby sweetcorn, mashed potato, and jus is a wonderfully comforting dish. Whether served at a dinner party or enjoyed as a special treat, this dish is sure to leave a lasting impression with its exquisite combination of flavours and textures.

Sauteed Veal with Asparagus

This veal dish is a perfect balance of tenderness, richness, and fresh flavours. The creamy mash, crisp vegetables, and deep, flavourful jus create a well-rounded meal ideal for special occasions.

No ratings yet

Print Facebook Pinterest Twitter Add to CollectionCollections

Course: Main Dish

Cuisine: French

Keyword: Dairy, Red Wine Jus, Saute, Veal, Vegetables

Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

Servings: 4 People

Calories: 641kcal

Cook ModePrevent your screen from going dark

Ingredients

 

MetricImperial

For the Veal:

• 700 g veal fillet
• salt to taste
• black pepper to taste
• 2 tbsp olive oil
• 2 tbsp butter
• 2 cloves garlic crushed
• 1 sprig fresh thyme

For the Mashed Potato:

• 800 g potatoes peeled and chopped
• 50 g butter unsalted
• 100 ml warm milk
• salt to taste
• black pepper to taste

For the Asparagus and Baby Sweetcorn:

• 12 spears asparagus trimmed
• 8 medium baby sweetcorn
• 1 tbsp olive oil
• salt to taste
• black pepper to taste

For the Jus:

• 250 ml veal stock or beef
• 100 ml red wine
• 1 large shallot finely chopped
• 1 tsp balsamic vinegar
• 1 tbsp butter unsalted

Instructions

• Boil the potatoes in salted water until soft (about 15 minutes). Drain and mash with butter and warm milk. Season to taste and keep warm.
  800 g potatoes, 50 g butter, 100 ml warm milk, salt, black pepper
• In a pan, sauté the shallot in a little butter until soft. Add red wine and balsamic vinegar, then reduce by half. Pour in the veal stock and simmer until thickened (about 10 minutes). Strain and whisk in the butter for a glossy finish.
  250 ml veal stock, 100 ml red wine, 1 large shallot, 1 tsp balsamic vinegar, 1 tbsp butter
• Season the veal fillet with salt and pepper. Heat olive oil in a pan over medium-high heat and sear the fillet for 2-3 minutes, rotating frequently.
  700 g veal fillet, salt, black pepper, 2 tbsp olive oil
• Reduce the heat, add butter, garlic and thyme, and baste the veal for another minute. Remove from heat and let rest for 5 minutes.
  2 tbsp butter, 2 cloves garlic, 1 sprig fresh thyme
• Heat olive oil in a pan over medium heat. Sauté the asparagus and baby sweetcorn for about 5 minutes until tender but still crisp. Season with salt and pepper.
  12 spears asparagus, 8 medium baby sweetcorn, 1 tbsp olive oil, salt, black pepper
• Spoon a portion of mashed potato onto each plate. Place a veal steak on top, arrange the asparagus and baby sweetcorn alongside, and drizzle with the jus.

Notes

Hints & Tips:

– Resting the veal after cooking ensures maximum tenderness.

– Reducing the jus slowly intensifies the flavour—don’t rush this step.

– Use fresh, seasonal asparagus for the best texture and taste.

Nutrition

Calories: 641kcal | Carbohydrates: 78g | Protein: 13g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 328mg | Potassium: 1622mg | Fiber: 9g | Sugar: 17g | Vitamin A: 1037IU | Vitamin C: 55mg | Calcium: 80mg | Iron: 3mg