Veal Chop with Butterbean Puree, Blue Cheese and Crispy Sage

While beef is the meat of older cattle, veal is the meat of young calves that are slaughtered when they are about six months old. It suffered an image problem for many years because of ethical concerns about the European white veal industry. However, British rosé veal (veal produced to the highest welfare standards) is a natural by-product of the dairy industry. Tender and delicately flavoured, try cooking veal at home with this delicious Veal Chop with Butterbean Puree, Blue Cheese and Crispy Sage, from our butcher.

Ingredients (Serves 2)

• 1 veal t-bone
• Handful of fresh sage leaves

For the Puree:

• 1 tin of butterbeans
• ½ cup veggie stock
• 1 tbsp chopped tarragon
• Large glug double cream

For the Courgettes:

• 1 courgette
• Juice of ½ lemon
• 1 tbsp chopped tarragon
• 1 tbsp olive oil
• Freshly ground salt & pepper

For the Stock:

• 1 beef stock cube
• Tarragon Stems

For the Butter Sauce:

• Large knob of butter
• 1 tbsp chopped tarragon

Method

1. Pop into The Dorking Butchery and pick yourself up a Veal T-Bone.
2. Preheat the oven to 220 degrees centigrade.
3. Using a sharp knife, take the fillet and sirloin off of the bone (or, ask one of the team at the Butchery to do this part for you!) – make sure you keep the bone.
4. Pop the bone on a baking tray, season with salt and pepper and roast for 20-25 mins until golden brown.
5. Add the bone to a small pan of water with 1 stock cube and the tarragon stems. Simmer for an hour or so until thick for a light gravy.
6. In a small pan, add the butterbeans (drained), with ½ cup vegetable stock, ½ cup boiling water and a large glug of double cream. Bring to the boil and simmer gently for 20 mins.
7. Take the pan off the heat, add some chopped tarragon, then blend with a stick blender until smooth.
8. Finely slice the courgette, then dress with the lemon, tarragon, olive oil and freshly ground salt and pepper.
9. In a small pan, heat 1 tbsp oil and fry the sage leaves for 30 seconds. Pop on some kitchen roll to remove any excess oil.
10. Time to cook the veal – cook the Sirloin for 3 mins each side / the Fillet for 2 mins each side – then leave to rest.
11. To make the butter sauce, add chopped tarragon to the butter and pour over the rested meat.
12. To serve, add the butter-bean puree to a bowl, then layer the sliced courgettes on top, followed by the veal, sage leaves and crumbled blue cheese. To finish, pour over the reduced stock.

More of Jon’s recipes: Jamaican Pepperpot Stew, Reuben’s Pulled Pork.