Tomorrow you’re going to hear all about the new restaurant we found on Monday, because today we decided to share the recipe for the best veal steak we’ve cooked so far. This whole cooking experience occured on Sunday morning and the end result was a very satisfying lunch for two. I think we’re really starting to get a grip on all this buying food for two thing.
The entire cooking process took us about 1 1/2 hours, so I’d say this is a quick and delicious lunch option. Just like the last time we cooked, we totally forgot to weight everything, so this is, yet again, a recipe based on the photos we took. As with every cooking experience, the first and most important step is to carefully arrange all the ingredients and snap those perfect instagram/blog food photos.
Here’s what you need to buy for this recipe if you are cooking for two:
– 1 chuck of black angus veal
– 10 medium sized mushrooms (you’ll use 7 of them for the grilled side and 3 of them for the sauce)
– 1 pack of light Philadelphia cream cheese (we usually never use cream cheese for anything, but on the rare occasions when we do, we choose the lighter versions)
– 1/2 cup (4 tbsp) grated parmesan
– 250 gr cherry tomatoes (for grilling only and only if you like them, I hate grilled tomatoes, but D loves them)
– 1 medium onion
– 1/2 garlic clove
– 1/2 medium sized sweet red pepper
– 30 gr fresh dill
– 15 gr fresh chives
What you need to do to get the perfect steak lunch:
1. Preheat the oven at 175 degrees C
2. Chop 3 mushrooms as small as you can because you are going to use them for the sauce
3. Chop the onion and the sweet red pepper and slice the garlic
4. Finely chop all the greens, chop them as fine as you can, then arrange all the chopped ingredients in matching pots and take at least 6 photos to use in that moment when you mother doesn’t believe you are able to chop vegetables without ruining your manicure (as a matter of fact, D cut all the ingredients)
5. Put a small dash of butter in a teflon pan (you are currently preparing the sauce)
6. After the butter has melted, put the onion, the garlic and the sweet red pepper in the pan and fry them until the onion turns golden
7. Add all the chopped mushrooms and stir well for about 15 minutes
8. Carefully cut the surface of the meat (not all the way down)
9. Put the fried vegetable combo into a bowl, add the cream cheese, the greens and 2 tablespoons of parmesan and stir well until you have a chuncky sauce
10. Put about half of the quantity of the sauce over the meat and carefully place it in a cast iron pan (yes, that pan!)
11. Fry it for about 3-4 minutes and then put the pan in the oven for 15 minutes, but not before grating the meat with the remaining parmesan
12. Grill the whole mushrooms and the cherry tomatoes. As a serving suggestion, put the remaining sauce over the grilled mushrooms.
That’s it! You’ve completed the perfect lunch.
As you can notice from the nutritional analysis, one serving provides 500 kcal (that is, if you limit yourself to only half of the entire quantity). It does have rather high levels of saturated fat and cholesterol (remember to divide all the numbers by 2). It does however have a healthy amount of unsaturated fat and also a considerable amount of fibre. Overall, this ranks 8.1/10 so this is definately a very satisfying cheat-meal, a lot healthier than potato chips or pizza!