- Prep Time : 15 Minutes
- Cooking Time : 15 Minutes
4 x 250g (approx.) Three River Farms Veal
2 garlic cloves, crushed
2 eschallots, finely chopped
1 1/2 tbsp Worcestershire sauce
1 1/2 tbsp brandy
1 tbsp tomato sauce
1/2 cup (125ml) thickened cream
Watercress and avocado salad, shoestring oven fries, to serve
Spray a large non-stick frying pan with oil and heat over medium-high heat. Cook veal for 3-4 minutes each side or until cooked to your liking. Set aside on a plate loosely covered with foil for 5 minutes.
Meanwhile, heat the same frypan over medium heat. Cook garlic and eschallots for 2-3 minutes or until softened. Add Worcestershire sauce, brandy and tomato sauce, stir and bring to the boil. Reduce heat to a simmer, add cream and cook for 1-2 minutes, stirring constantly, until sauce thickens. Season.
Serve veal with diane sauce, salad and fries.
Veal t-bone or fillet would also work well in this recipe.
You can substitute ½ brown onion for eschallots.
Add some cooked quinoa to the salad and omit the fries for a healthier option