Bocconcini Veal with Marsala sauce

Ingredients

6 veal fillet steaks (about 200g each and 2.5cm thick)
6 thin slices prosciutto (about 100g) cut in half crossways
3 fresh bocconcini, halved
2 tbs olive oil
3 bunches asparagus ends trimmed diagonally
1 tsp butter

Marsala sauce
40g (2 tbs) unsalted butter
2 garlic cloves, crushed
1 tbs plain flour
375ml (1½ cups) beef stock
1 tbs marsala
1 tbs finely chopped
fresh continental parsley
Salt & freshly ground black pepper

 

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Method

1. Preheat oven to 220°C.

2. Use a small sharp knife to cut into the side of each veal steak to create a pocket (without cutting all the way through). Place 2 pieces of prosciutto and a piece of bocconcini in the pocket. Use unwaxed white kitchen string to loosely tie each steak to secure.

3. Heat a non-stick frying pan over medium-high heat. Add oil and cook half the steaks for 1 minute each side or until seared. Place on a baking tray. Repeat with remaining steaks. Transfer to preheated oven and cook for 7 minutes for medium or until cooked to your liking. Remove from oven and cover loosely with foil. Set aside for 5 minutes to rest.

4. Meanwhile, to make the marsala sauce, melt the butter in a medium non-stick frying pan over medium-high heat. Add the garlic and cook, stirring, for 1 minute or until aromatic. Add the flour and use a whisk to stir until combined. Gradually whisk in the stock and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for 10 minutes or until sauce thickens slightly. Add the marsala and parsley. Taste and season with salt and pepper.

5. Cook asparagus in salted boiling water for 3 minutes or until bright green and tender crisp (see microwave tip). Transfer to a bowl. Add butter and toss to coat. Taste and season with salt and pepper.

6. To serve, remove string from the veal and place on serving plates with the asparagus. Drizzle with marsala sauce.

Microwave tip: Wash asparagus and place in a freezer bag, adjusting until they are 2-3 deep when the bag is laid flat. Twist the opening to close. Cook on High/800watts/100% for 3-4 minutes or until bright green and tender crisp.