Veal ribeye with caramelised onions
Roberta Preca makes this easy main course, milk-fed veal steak with sweet caramelised onions.
Rachel Zammit Cutajar
Veal ribeye with caramelised onions
Serves 2
Ingredients
- 600g veal ribeye
- 3 tbsp olive oil
- 1 large onion, cut julienne
- Salt and pepper
- 1 tsp brown sugar
- Knob butter
- Dash Worchestershire sauce
- 200ml chicken stock
- Handful parsley
Method
1.Heat 2 tablespoons of the oil in a large skillet.
2.Saute the onions for 5 mins and season with salt and pepper.
3.Lower the heat add some stock and the brown sugar and cook for 30 mins, until caramel coloured, stirring occasionally.
4.Add remaining oil to a skillet and heat over medium-high heat until oil is hot.
5.Sear the veal until the outside is well browned, seasoning with salt and pepper as you go.
6.Use a probe to cook to your liking.
7.Place the veal on top of a warm plate and spoon the caramalised onions on top.
8.Garnish with parsley leaves and drizzle some onion juice around the veal.
This recipe first appeared on Gourmet Today TV, aired on TVM on 12 February, 2016.
