for 4 portions

Meat

4	veal steaks (e.g. flank, approx. 140 g each), beaten flat
1 ½ tbsp	olive oil
½ tsp	salt
a little	pepper

Sauce

½ dl	meat bouillon
2 dl	full cream
1 bunch	flat-leaf parsley, roughly chopped
1 bunch	chives, roughly chopped
½	organic lemon, in slices
	salt and pepper to taste

How it's done

Meat

Preheat the oven to 60°C, warm the platter and plates. Beat the steaks until slightly flattened and brush with oil. Grill the steaks, in batches, in a hot griddle for approx. 1 min. each side, remove, season, keep the steaks warm.

Sauce

Pour the stock into the griddle, loosen any bits that have stuck to the bottom of the pan, pour through a sieve into a small pan. Bring to the boil, stirring, then reduce the heat. Puree the cream with the herbs, add to the stock with the lemon, bring to the boil, simmer for approx. 2 mins., season.

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