Veal And Bearnaise Stacks With Tomatoes And Chickpeas

Veal And Bearnaise Stacks With Tomatoes And Chickpeas

Rating:

(0)

Preparation time:

5 minutes

Cooking time:

15 minutes

Serves:

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You will need:

Recipe Ingredients

Quantity

Notes

Veal Medallions

Thin, 50g medallions

Vegetable Oil

2 tbsp

MasterFoods Béarnaise Finishing Sauce

1 sachet

160g Sachet

Semi-Dried Tomatoes

1/2 cup(s)

Tomato(es)

1 can

400g Can

Chickpeas

1 can

400g can, drained and rinsed

MasterFoods Tuscan Seasoning

1 tbsp

MasterFoods Dried Rosemary

1/2 tsp

Basil Leaves

1/2 bunch

Preparation

Preheat oven to 220°C. Set a large heavy frying pan over a high heat. Season the veal medallions with salt and pepper then drizzle with olive oil. Sear in the hot pan briefly on each side until sealed.
Assemble stacks of veal, Bearnaise sauce and semi-dried tomatoes on a lined oven tray and bake for 10 minutes.
Meanwhile, place the diced tomatoes, chickpeas, Tuscan seasoning and rosemary in a medium saucepan and set over a high heat. Bring to a boil then fold in the basil leaves. Serve the veal stacks on a bed of chickpeas with some grilled asparagus.

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Veal And Bearnaise Stacks With Tomatoes And Chickpeas

By MasterFoods

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