Veal skirt steak with sundried tomatoes, artichoke hearts and PASTIS DE L’ILE DE RE

Le 22 November 2023
par samuel

2 1 1560

RECOMMENDED BY : Géraldine V, Lyon, d’après une recette inspirée du blog de Clémentine crédit photo : EM80

To prep
15 min
Préparation
15 min
To cook
5 min
Cuisson
5 min
Level
Medium
Niveau
Medium
Servings
4
Personnes
4

Ingredients

1.2 kg veal skirt steak
100 g soft butter (AOP Surgres)
1 tablespoon organic olive oil (1st cold pressing)
4 cloves of garlic
200 g dried tomatoes
200 g artichoke hearts
50 g pitted black olives
6 anchovies in oil
20 cl veal stock
5 cl PASTIS DE L'ILE DE RE
½ bunch fresh coriander
Ile de Ré salt
pepper

Method

Step 01
Chop the tomatoes, artichokes, olives and anchovies. Chop the coriander and garlic.

Step 02
In a frying pan, add 50g of butter, the olive oil and the garlic and sear the skirt steak. Set the skirt steak aside.

Step 03
Deglaze the pan with the PASTIS DE L'ILE DE RE and reduce. Add the veal stock, anchovies and vegetables. Cook for 5 minutes. Add the coriander and butter and mix well.

Step 04
Thinly slice the veal skirt steak and coat with the sauce. Add salt and pepper to taste.

Step 05
This recipe can be served with pasta or rice.

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