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Veal rib steak, new potatoes with rosemary

  • Main Course
  • for 6 persons
  • Preparation 30 min
  • Cooking time 2h
Sauté de crevettes aux légumes au wok

Chef's tip :

Remember to leave the skins on the garlic and pearl onions. This will add a touch of sweetness to the veal.

Ingredients :

  • 1 to 1.2 kg of veal rib steak
  • 1.5 kg of new potatoes
  • 1 sprig of rosemary
  • 100g butter
  • Olive oil
  • 1 tablespoon coarse Guérande salt 
  • 1 tablespoon of parsley or coriander
  • 250 g tomatoes
  • 100 g of green beans
  • 250 g of pearl onions
  • Garlic and pepper 

Preparation :

  1. Preheat the oven to 220 °C (425°F or Gas Mark 7) for 10 minutes. Separate the cloves of garlic, allowing 4 to 5 cloves per person. Wash and then dry but do not peel. Add to the FONTIGNAC frying pan with a drizzle of olive oil, place in oven and bake for 20 minutes. Set aside after cooking.

  2. Preheat the oven to 220 °C (425°F or Gas Mark 7) for 10 minutes. Wash and peel the pearl onions. In the skillet, melt sugar, add the onions and fry till golden, add a splash of water, and finish cooking in the oven for 10 minutes. Drain after cooking.

  3. Cook the green beans in salted water, drain and set aside. Grill the cherry tomatoes with a drizzle of olive oil in the FONTIGNAC frying pan on high heat for 3 minutes.

  4. Wash the small new potatoes in running water by rubbing them one against the other. Do not peel them.

  5. Melt the butter and olive oil in the FONTIGNAC frying pan. When the butter is sizzling, add the new potatoes, salt and rosemary to the frying pan, stir and sauté gently for 1 hour.

  6. After cooking, add garlic, unpeeled onions , cherry tomatoes, green beans and cilantro or flat-leaf parsley.  Finish cooking for 2 to 3 minutes, remove and keep warm.

  7. In the same frying pan, cook the veal steak, season with coarse Guérande salt and freshly ground pepper. Serve nice and hot.

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