This tender white meat in a steak cut delivers the best of both worlds. When eating a T-bone, you can enjoy fillet and sirloin simultaneously. Accompanied with a delicious beetroot ketchup and my all-time favourite: crispy onion rings.

Veal steak with wines to match – Michel Roux Jr

Ingredients:

2 T-bone veal steak (400g each)

Neutral oil for frying (rapeseed or sunflower)

Salt and pepper

To prepare the onion rings:

1 large white onion

450ml buttermilk

50ml whole milk

75g white flour

25g corn flour

1 tsp paprika

1 tsp fine salt

To prepare the beetroot ketchup:

450g quartered cooked red beets

200ml cider vinegar

55g brown sugar

½ a chopped red onion

80g chopped button mushrooms

A pinch of smoked paprika

A pinch of chilli powder

1 tbsp olive oil

Method

To prepare the ketchup:

  1. Heat the olive oil in a medium sized saucepan before adding the onions and mushrooms.
  2. After 4 minutes; once both vegetables have rendered their water, pour the vinegar into the pan.
  3. Finally add the sugar and leave to simmer for 5 minutes.
  4. Once the time has elapsed pour the liquid mixture over the cooked beets in a powerful blender.
  5. Blitz until completely smooth and season to taste with salt, pepper and smoked paprika.
  6. Leave to cool down before serving.

To prepare the onion rings:

  1. Peel and slice the onion into rings roughly half a centimetre wide.
  2. Whisk together the buttermilk and milk and pour over the onion slices. Leave the rings to soak for 45 minutes.
  3. In the meantime, mix together the flours and seasoning into a large baking tray.
  4. Carefully pick the onion rings out of the liquid and coat them in flour.
  5. Shake off any excess flour before shallow frying. A couple of minutes on each side will get them lightly browned and really crispy.

Steak:

  1. Heat a large frying pan with a drizzle of olive oil over a medium to high heat.
  2. Generously season the veal steak with salt and pepper before placing in the sizzling oil.
  3. Cook the meat until each side has a beautiful golden crust approximately 8 minutes (depending on size).
  4. Then leave to rest for a further 10 minutes before serving

Roux’s wines to match with veal steak

The intense aromas of red currents delivered by a chilled Beaujolais will do wonders for this recipe.

The Chanson Pere et Fils Fleurie, 2013 is definitely more complex than your average Beaujolais. The subtle spice notes found in this 100% Gamay is the perfect accompaniment to the zingy ketchup.

M. Chapoutier’s modern styled Petite Ruche, Crozes-Hermitage 2014 is bursting with summer fruit flavours. This 100% Syrah from the Rhone region is refreshing and soft on the palate. A suave red wine for this simple and scrumptious dish.

Veal is one of the few meats that pairs equally well with white and red wines. So, I also suggest a Cote de Nuits Villages Blanc 2011 from Sylvain Loichet; this slightly oaked Burgundian Chardonnay has enough depth to accompany this wholesome family dish.

Tasting notes and where to buy the wines:

Chanson Pere et Fils, Fleurie, Beaujolais 2013

A summery floral wine that’s perfect when chilled, this sweet and curranty medium-bodied red is a lovely match for this dish. Its strong fragrances and flavours of warm redcurrant and berries provide a rich, sturdy aftertaste with a welcome inclusion of subtle spice.

RRP: £11.99 from Majestic Wine

M Chapoutier, ‘Petite Ruche’, Crozes-Hermitage, Rhone 2014

This wine is a purposefully oak-less, fruit-focused red designed to give the zestiest possible taste of ripe blackberries. Its texture is incredibly smooth and carries an intriguing sage and black pepper aroma to pair tenderly with the juicy flavour.

RRP: £15.99 Waitrose Cellar

Sylvain Loichet, Cote de Nuits Villages Blanc, Burgundy 2011

Fresh fruits and a subtle oak aroma work together intricately so as to not overbear the palate, and retains pleasing crispness. This is a flawlessly balanced white which will couple effortlessly with this dish.

RRP: £23.50 from Berry Bros and Rudd

Back to Decanter.com food homepage

More Roux recipes:

Sweetbreads with wine

(Image credit: Credit Unknown)

Crispy sweetbreads, asparagus and almond purée – recipe by Michel Roux Jr

This dish will definitely get your taste buds going....

recipe with quinoa, michel roux jr

Michel Roux Jr's quinoa tartelettes.
(Image credit: Michel Roux Jr)

Recipe with quinoa and wines to match – Michel Roux Jr

See Michel Roux Jr's quinoa tartelettes and wines to match

Brownie Raspberry sorbet

(Image credit: Credit Unknown)

Brownie, raspberry sorbet and crème anglaise – recipe by Michel Roux Jr

White chocolate mousse

(Image credit: Credit Unknown)

White chocolate and mascarpone mousse – recipe by Michel Roux Jr

Roasted rabbit Michel RouxJr

(Image credit: Credit Unknown)

Roasted rabbit, with cherry tomatoes, baby artichokes and roast pepper puree – recipe by Michel Roux Jr

Michel Roux Jr
Michel Roux Jr
Columnist
Michel Roux Jr was born in 1960 in Pembury, Kent, where his father Albert Roux worked as a private chef for the Cazalet family. His earliest food memories are the smells of the Fairlawne kitchen – pastry, sugar caramelizing and stews – where he played under the table while his father and mother Monique prepared the meals. After deciding to follow in his father’s footsteps, he left school at 16 for the first of several challenging apprenticeships at Maître Patissier, Hellegouarche in Paris from 1976 to 1979. He was then Commis de Cuisine at Alain Chapel’s signature restaurant at Mionay near Lyon, Michel’s biggest influence. His military service was spent in the kitchens at the Elysée Palace at the time of Presidents Giscard d’Estaing and François Mitterrand. He also spent time at Boucherie Lamartine and Charcuterie Mothu in Paris, and the Gavers Restaurant in London. After a stint at the Mandarin Hotel in Hong Kong he returned to London and worked at La Tante Claire before joining the family business. He took over running Le Gavroche in 1991, gradually changing the style of cooking to his own – classic French with a lighter, modern twist. Michel opened Roux at Parliament Square in May 2010 with Restaurant Associates, part of the Compass Group UK and Ireland. And in November 2010, he opened Roux at The Landau at London’s prestigious luxury hotel, The Langham. Michel was a judge and presenter on the BBC’s popular prime time show, MasterChef: The Professionals, and presented all series of ‘Great British Food Revival.’  Michel fronted BBC2’s ‘Food and Drink,’ in 2014 and presented a documentary on Escoffier, whose revolutionary approach to fine cuisine has inspired Michel and many others. In the same year, Michel went on a journey to create the perfect chocolate for the Le Gavroche Kitchen.  Filmed by the BBC, in Paris he discovered chocolatiers, Cacao Barry and their Or Noir Lab. In 2013, Michel launched his most recent cookbook, ‘The French Kitchen’.  Focusing on traditional French home cooking, this is the fifth solo cookery book from Michel. He is involved with the Roux Experience courses at the ‘Cactus Kitchens’ cookery school, with the Executive producer of Saturday Kitchen, Amanda Ross. Cactus Kitchens offers people the opportunity to learn to cook within small intimate groups from some of the UK’s finest chefs, on site above the Saturday Kitchen studios. Michel has fronted a brand new four-part Channel 4 series, ‘The Diner’, exploring the hurdles faced by people with disabilities and mental health issues when finding employment. Michel also recently presented a new program on his first ever project with the Disney Channel.  ‘First Class Chefs’ which launched in June 2015, is a show where kids aged 9-11 compete to showcase their restaurant skills.