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
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
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
To prepare the ketchup:
- Heat the olive oil in a medium sized saucepan before adding the onions and mushrooms.
- After 4 minutes; once both vegetables have rendered their water, pour the vinegar into the pan.
- Finally add the sugar and leave to simmer for 5 minutes.
- Once the time has elapsed pour the liquid mixture over the cooked beets in a powerful blender.
- Blitz until completely smooth and season to taste with salt, pepper and smoked paprika.
- Leave to cool down before serving.
To prepare the onion rings:
- Peel and slice the onion into rings roughly half a centimetre wide.
- Whisk together the buttermilk and milk and pour over the onion slices. Leave the rings to soak for 45 minutes.
- In the meantime, mix together the flours and seasoning into a large baking tray.
- Carefully pick the onion rings out of the liquid and coat them in flour.
- Shake off any excess flour before shallow frying. A couple of minutes on each side will get them lightly browned and really crispy.
- Heat a large frying pan with a drizzle of olive oil over a medium to high heat.
- Generously season the veal steak with salt and pepper before placing in the sizzling oil.
- Cook the meat until each side has a beautiful golden crust approximately 8 minutes (depending on size).
- 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.
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.
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.
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