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Grilled Fillet of Veal with Redcurrant Pearls

The redcurrants give this refreshing dish its sharp flavour and glowing colours. It is very easy to make, since the redcurrants and cucumber can be prepared in advance.

(serves 2)

Preparation Time : 20 minutes

Cooking Time : 5 minutes


2 small centre cut fillets of veal; each about 150g/5oz
1/2 cucumber, about 150g/5oz
300 g/11 oz redcurrants
20 g/3/4 oz white currants
1 tablespoon groundnut oil
20 g/3/4 oz butter
40 g/1 1/2 oz castor sugar
1 small bunch watercress, washed and trimmed, for the garnish


The cucumber : Peel, deseed and use a sharp knife to trim the flesh into small olive-shaped pieces. Blanch in a pan of lightly salted water for 30 seconds, refresh and drain. The currants : Pull the currants off their stalks with the prongs of a fork. Reserve the white currants and an equal quantity of redcurrants. Carefully press the rest of the redcurrants through a fine wire sieve to extract a very clear juice. Mix in 30 g/1 oz sugar and keep in a sauceboat.

Preheat the grill pan for 10 minutes before starting to cook the veal. At the same time, warm two serving plates.


The veal : Sprinkle the fillets with salt, oil them slightly and grill for about 5 minutes, turning them over so they are well-patterned on both sides. Leave to rest for 1 minute before slicing.

The cucumber : Put the pieces in a small saucepan with the butter and 1 tablespoon of water, and sweat for 2-3 minutes, until the liquid has evaporated. Add the remaining sugar and heat for 30 seconds to glaze the cucumber.


Slice the veal fillets on the diagonal. Fan out each one on a warmed plate, decorate with a few watercress leaves and arrange the cucumber "olives" and red and white currants on the plates. Pour the unheated sauce around the edge and serve immediately.


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