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Veal Steak with Roasted Baby Potatoes, Haricot Verts and Jus

As a New Year treat to myself and my partner in all-things-nice-and-tasty, I pulled out all the stops to make a meal that we would remember for the rest of the year. Personally, I am fond of all forms of eating… I love sitting around a tray of food with a few other people and just eating with my hands – yum! I am also a big fan of eating sushi or a stir-fry the right way with some chopsticks. Equally, I just love making a classic meal that would put a massive grin on the likes of Greg Wallace or Michele Roux Jr. There are two gentlemen I would love to have the pleasure of eating with.

So, this New Year’s day, I made what was one of the best meals I have made in a long time. Inspired by the meal I had at my work’s Christmas party, I set out to make: Veal Steak, with Roasted Baby Potatoes, Haricot Verts and Jus.

Here’s the recipe:

Veal Steaks

Haricot Verts

Baby Potatoes

Salt and Pepper

Olive Oil

Nob of Butter

Pinch Mixed Herbs

200 ml beef stock

1 tsp Tomato Ketchup

1 tsp Balsamic Vinegar


Boil the baby potatoes for about 10 minutes until soft. Drain and place on an oven tray and drizzle over a tbsp of olive oil, a pinch of salt and dried herbs. Place into a warm oven, preheated to 200 degrees centigrade, for 30 minutes.

Meanwhile, top and tail the haricot verts and boil in water for 4-5 minutes. Mix the ketchup and balsamic vinegar into the beef stock and set aside.

Season the veal steak with salt and pepper and fry in a hot pan for about 4 minutes each side in a little melted butter and olive oil. Once cooked, remove from the pan and set aside to rest.

Add the ketchup, balsamic and stock mixture to the pan to deglaze. Make sure to incorporate all the bits from the pan into the liquid, which will make the jus. Once it’s reduced slightly, taste and adjust the seasoning if needed and then add a nob of butter to thicken the jus and give it that glossy texture.

To plate-up: Place the haricot verts at the bottom of a deep serving plate, scatter with some of the roasted baby potatoes, drizzle over the jus topped with the veal steak in the center of the plate. Voila, your meal is ready to be served!

Bon appetit!