Grilled veal with Welsh rarebit

Name: Grilled veal with Welsh rarebit
Total time: 55 min
Yield: 6
Ingredients: 3x 220 g higher-welfare veal rump steaks; 2 tablespoons olive oil; ½ a bunch of fresh thyme; 25 g butter; 25 g plain flour; 1¼ teaspoon mustard powder; 200 ml stout; 200 g mature Cheddar cheese; ½-1 teaspoon truffle oil; 6 slices of bread; Worcestershire sauce

Serves 6

Cooks In55 minutes

DifficultyNot too tricky

Jamie Magazine Beef Father's day Dinner Party Mains Bread

Nutrition per serving

Calories 470 24%
Fat 23.4g 33%
Saturates 10.8g 54%
Sugars 2.9g 3%
Salt 1.9g 32%
Protein 38.7g 77%
Carbs 26.3g 10%
Fibre 0.7g -

Of an adult's reference intake

Jamie Magazine

By Jon Rotheram

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Ingredients

3x 220 g higher-welfare veal rump steaks
2 tablespoons olive oil
½ a bunch of fresh thyme
WELSH RAREBIT
25 g butter
25 g plain flour
1¼ teaspoon mustard powder
200 ml stout
200 g mature Cheddar cheese
½-1 teaspoon truffle oil
6 slices of bread
Worcestershire sauce

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Jamie Magazine

By Jon Rotheram

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Method

Start by making your rarebit. Melt the butter in a saucepan over a medium-low heat, then stir in the flour, mustard powder and cayenne pepper.
Slowly pour in the stout, stirring, and cook for 5 minutes.
Grate in the cheese, stir and cook for 10 minutes, until incorporated.
Put the mixture in a container, stir in the truffle oil and pop in the fridge.
Heat a griddle pan over a medium-high heat. Coat the veal with the olive oil, pick over the thyme leaves, season, then place on the griddle for 7 to 8 minutes on each side, or until cooked through.
Transfer them to a plate and cover them with foil to keep warm.
Preheat your grill to medium-high. Place the bread on an oven tray and pop it under the grill for 2 to 3 minutes on each side, until lightly toasted.
Take the tray from the oven, pile the chilled cheesy mixture on the toast and grill for another 6 to 7 minutes, or until the cheese is browned and bubbling.
Wilt the chard in a pan of boiling water, then drain.
Divide the rarebit between your plates, slice each rump steak into three and divide between the rarebits. Serve with a splash of Worcestershire sauce and the Swiss chard on the side.