Sauteed Veal with Asparagus

Sauteed Veal with Asparagus 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.

Prep Time 20

Cook Time 40

Total Time 1

Servings People

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.

Notes

Hints & Tips for a perfect Sauteed Veal with Asparagus:

- 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