Veal With Tomato Tapenade |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Very quick tasty dish to do, could also use lamb steaks or lamb chops Ingredients:
2 teaspoons olive oil |
4 boneless veal steaks |
250 g sun-dried tomatoes packed in oil |
5 anchovy fillets, drained |
1 garlic clove |
1 tablespoon capers |
2 teaspoons lemon juice |
4 tablespoons chopped parsley |
Directions:
1. To make tapenade, place sundried tomatoes with oil, anchovy fillets, garlic, capers, lemon juice and parsley in a food processor or blender and process to make a smooth paste.
2. Heat oil in a frying pan over medium heat and add 3 tablespoons of tapenade and cook stirring for 30 seconds.
3. Add veal and cook for 1-2 minutes each side or cooked until your liking.
4. To serve put steaks on plate and top veal with remaining tapenade.
5. Good served with steam asparagus spears, broccoli and perhaps a baby chat.
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