Grilled Veal T-bone with Creamed Spinach & Chard
From luisascatering 12 years ago
- 30 min to make
- Serves 2
I don't eat veal often but when I saw our Costco now sells packages of veal t-bones I knew we had to get one. My original plan was to do them Fiorentina style with sautéed spinach but that was slightly altered when I was inspired by an online photo from Actinolite, a new restaurant in Toronto, Ontario. Read more Their version included fried panko-crusted onion petals (but I didn't feel like frying) so I used a few baked "Alexia" waffle fries from the freezer! Everything together was absolutley delicious - this one is a keeper! See less
Ingredients
- 2 veal t-bones - seasoned with coarse kosher salt and fresh ground black pepper shopping list
- ~ shopping list
- Creamed Chard and Spinach: shopping list
- 1 tablespoons olive oil shopping list
- 1 clove garlic, minced shopping list
- 2 green onions, thinly sliced shopping list
- 1 bunch organic swiss chard, rinsed, stems removed, sliced thinly shopping list
- 1 bunch organic spinach, rinsed, stems removed, sliced thinly shopping list
- 1 cup heavy cream shopping list
- 1/2 cup parmesan, grated shopping list
- 1 tablespoons butter shopping list
- pinch of freshly grated nutmeg shopping list
- kosher salt and white pepper, to taste shopping list
- ~ shopping list
- garnish: shopping list
- 4 panko onion rings (or waffle fries like me!) shopping list
- 6 stalks of asparagus, roasted shopping list
How to make it
- for creamed chard & spinach:
- Heat the olive oil in a large pan. Add the garlic and green onions and cook over medium heat for a a minute. Add the swiss chard and spinach to the pan. Sauté until the chard and spinach is tender/wilted and the pan is dry. Pour in the cream and cheese and cook until thickened (the cheese is the thickener for the sauce so if you need to add a little more do so). Season with salt and pepper, to taste. Keep warm over low heat.
- Grill the veal t-bones over a gas or charcoal grill until med-rare. Allow to rest 10-15 minutes, tented with foil.
- To plate:
- Place a mound of creamed spinach in center of each plate, top with grilled veal t-bone and drizzle "sauce" from creamed spinach around the plate. Garnish with onion rings/waffle fries and asparagus.
People Who Like This Dish 3
- clbacon Birmingham, AL
- lcnaylor Irving, TX
- gourmetana London, UK
- luisascatering Burlingame, CA
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