Grilled veal with Welsh rarebit

Grilled veal with Welsh rarebit

Grilled veal with Welsh rarebit

Serves 6
Cooks In55 minutes
DifficultyNot too tricky
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
Recipe From

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
Tap For Method
Recipe From

Jamie Magazine

By Jon Rotheram
Tap For Ingredients

Method

  1. 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.
  2. Slowly pour in the stout, stirring, and cook for 5 minutes.
  3. Grate in the cheese, stir and cook for 10 minutes, until incorporated.
  4. Put the mixture in a container, stir in the truffle oil and pop in the fridge.
  5. 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.
  6. Transfer them to a plate and cover them with foil to keep warm.
  7. 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.
  8. 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.
  9. Wilt the chard in a pan of boiling water, then drain.
  10. 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.
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