Grilled veal with Welsh rarebit
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
- 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
By Jon Rotheram
- 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.