Pair Sauteed Veal with 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. Whilst Sauteed Veal with Asparagus may sound a difficult dish to produce, rust me its not. If I can do it anyone can.
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 to Sauteed Veal with Asparagus. 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
Sauteed 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
Ingredients
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.
9 comments
A beautiful dish full of flavour and textures. We absolutely loved it.
The chicken was so moist, and the turmeric and coconut milk in the marinade added such depth. Whether on a barbecue or under the grill, it comes out perfect every time
The dipping sauce added a beautiful nutty creaminess—an easy yet impressive dish.
The marinade was spot on, and the peanut sauce was one of the best I’ve ever had. A must-try for Southeast Asian food lovers
The charred edges of the chicken combined with the rich peanut sauce made every bite irresistible.
Highly recommend for anyone who loves bold, aromatic flavours
I love how easy this dish was to prepare, and the results were perfect.
The peanut sauce was the perfect balance of creamy, sweet, and slightly spicy.
Absolutely delicious! The marinade infused the chicken with so much flavour, and grilling it gave a lovely smoky char.