Veal steak with coffee butter

Veal steak with coffee butter

Total: 1 hr 15 min. | Active: 35 min.
gluten-free
Nutritional value / person: 462 kcal
, Fat: 34 g
, Carbohydrate: 3 g
, Protein: 36 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

To prepare

4 veal steaks *-*

Coffee butter

¾ tsp instant coffee
1 tsp water, hot
100 g butter, soft
2 pinch sea salt

Salad

½ tbsp sweet mustard
1 tbsp white wine vinegar
2 tbsp mayonnaise
½ tsp salt
a little pepper
1 cucumber, cut into cubes
150 g fennel, thinly sliced

To grill (charcoal/gas/electric grill) 

1 tbsp olive oil
¾ tsp salt
a little pepper
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How it's done

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To prepare

Take the meat out of the fridge approx. 30 mins. prior to grilling.

Coffee butter

Dissolve the coffee powder and water in a small bowl. Using the whisk on a mixer, beat the butter in a bowl for approx. 3 mins. until light and creamy. Add the coffee, continue to mix, season with salt.

Salad

In a bowl, mix the mustard with all the other ingredients up to and including the pepper. Add the cucumber and fennel, mix.

To grill (charcoal/gas/electric grill) 

Brush the steaks with oil, season, grill the meat over/on a medium heat (approx. 200 °C) for approx. 4 mins. on each side. Remove the cutlets from the grill, cover and leave to rest for approx. 5 mins. Plate up the steaks with the coffee butter, serve with salad.

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