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Grilled veal fillet with parmesan and pistachio crust


  • 250g veal fillet

For the crust

  • 100g Parmesan cheese
  • 100g pistachios
  • 50g breadcrumbs
  • Melted butter

For the artichoke puree

  • 2 artichoke hearts with stem
  • 1 clove garlic
  • 50g fresh thyme
  • 10g parsley , chopped
  • Salt and pepper
  • ½ tsp lemon juice
  • 50g spring onion

For the fondant potatoes

  • 1 potato, peeled, cut into square or in half by trim the top
  • Chicken Stock
  • Salt and pepper
  • 2-3 sprigs of fresh thyme

For the sauce

  • 50ml brown sauce
  • 1 tsp lemon juice
  • 10ml fresh cream


Place the toasted pistachios and parmesan cheese into a blendel until coarsely blended. Place into a bowl mix with bread crumbs and the melted butter. In a frying pan heat oil and seal the veal on both side seasoning and put crust on top,put in a hot oven at a tempreture of 180`c between 10–15 minutes. Fry spring onions, garlic and fresh thyme, blend with artichokes and lemon juice. Put mixture in a bowl and add the chopped parsley. Heat the butter over a medium heat in a saucepan. When the butter is foaming, add the potatoes and fry until deep golden-brown on one side, about 5-6 minutes. (Do not move the potatoes as they cook.)Turn over the potatoes and cook for a further 5-6 minutes, or until golden-brown on both sides. Carefully pour in the stock, and then add the garlic cloves and thyme sprigs. Season with salt and freshly ground black pepper. Cover the pan with a lid and reduce the heat until the stock is simmering. Simmer the potatoes until tender, then remove the potatoes from the pan using a slotted spoon and keep warm.

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