Veal with Anchovy Sauce

  • Prep Time: 10 minutes
  • Cooking Time: 20–30 minutes + 10 minutes resting
  • Servings: 4–6
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Nut of veal is traditionally used for Vitello Tonnato. It is less expensive than the fillet and is ideal cooked for Veal with Anchovy Sauce. Brief cooking also means less shrinkage so the cut is good value. It is a good idea to rinse the anchovies before you use them to remove salt and oil.

 

Ingredients

  • 2 tablespoons (40 ml) extra olive oil
  • 1 nut of veal, from 500 g–1 kg (1–2 1b)
  • freshly ground black pepper
  • 8 cloves garlic
  • English spinach, to serve

 

Sauce

  • 1½ cups (375 ml/12 fl oz) beef stock
  • ¾ cup (180 ml/6 fl oz) red wine
  • 6 good quality anchovies, rinsed
  • 2–3 tablespoons thick cream

 

Celeriac Puree

  • 2 heads celeriac
  • 2 tablespoons (40 ml) or more pure cream

Instructions

  1. Preheat oven to hot, 220°–230°C (450°–475°F, Gas Mark 7). Start the sauce by bringing beef stock and wine to the boil in a saucepan and simmering to reduce.
  2. Pour olive oil all over veal, season with pepper and place in a pan. Place garlic cloves around meat and place pan in the oven for 10 minutes to seal. Reduce heat to slow, 150°C (300°F, Gas Mark 2) and cook for another 10 minutes per 500 g/1 lb (so for 500 g/1 lb nut cook 10 minutes more, for 1 kg/2 lb cook 20 minutes more). Rest meat in the turned-off oven (or another warm place) for at least 10 minutes.
  3. Meanwhile, make celeriac puree. Peel and dice celeriac and cook in boiling, salted water until tender. Drain. Process in food processor with enough cream to make a thick, mousse-like consistency. (If necessary, place in a heatproof container and cover to keep warm.) Do not add any other seasoning at this stage.
  4. When combined beef stock and wine has been reduced to about ¾ cup (180 ml/6 fl oz), remove from heat. Blend with anchovies. Return to the heat and stir in cream. Taste the sauce—it is unlikely to need more salt. After tasting the sauce, you can decide whether or not the celeriac puree needs seasoning.
  5. Slice veal, nap with sauce and serve with celeriac mash, steamed English spinach and roasted garlic cloves from around the veal.

Notes

Wine: Choose a robust red wine with this richly flavoured dish, a cabernet sauvignon, shiraz or rhone-style blend of grenache, shiraz and mourvedre.

Recipe from Lyndey Milan. the Best Collection.

Anchovies are also delicious with fish as in Swordfish with Lemon, Anchovies and Garlic

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