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Midshires Rose Veal
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Veal Marsala Ingredients
  • 2 x 4oz Veal Fillet Steaks
  • 1 x Finely Chopped Shallot
  • 400ml Veal Stock
  • 100ml Marsala
  • 20gms Forest Mushrooms (pre-soaked)
  • 100gms Butter
  • Fresh Chopped parsley
  • Seasoning
 
Method
 
Season Veal & flash fry them in a hot pan with a table spoon of rapeseed oil. Remove the seared Veal from the pan & keep warm. Add finely chopped onion and chopped mushroom and sweat until the onion start to colour. Add Marsala & Veal Stock and reduce to about half. Whisk in small pieces of butter. Garnish with freshly chopped parsley. Cooking Time 6 minutes

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