Grilled veal and tomato fondue

  • Preparation Time5 mins
  • Cooking Time10 mins
  • Serves1
  • DifficultyEasy
1 piece veal loin 150-170g, fat and sinew removed
For Crust:
40g Cheddar cheese
80g dried breadcrumbs
70g butter
1 tsp Dijon mustard
4 garlic cloves, peeled and blanched in milk
50g butter
5 new season Italian cherry tomatoes
1 shallot, diced
1 pinch of picked thyme
5 plum tomatoes, blanched, de-seeded and diced
5 cooked new potatoes
25g fresh basil
1) Blend the breadcrumbs with the basil until green, then add the cheese and butter.

2) Seal the seasoned veal in a pre heated pan, add a good knob of butter then add the garlic. Place into the oven for 4-5 min turning after 2min. Remove and allow to rest.

3) Meanwhile, heat 25ml of olive oil in a pan, add the shallot, cook for 1 min, then add the diced tomatoes and cook until a pulp, then add the thyme.

4) For the sauce, blend the new season tomatoes in a food processor, pass through a sieve, then warm through in a saucepan and slowly add the butter.

5) Brush the top of the veal with mustard, then spoon on the crust and place into the oven for 1min (or colour with a blow torch).

6) Mix the tomato pulp with crushed new potatoes and season, and place into the centre of the plate. Place the veal on top and the garlic around and finish with the tomato sauce.

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