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

  • 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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