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Rose Veal Rib Eye Steak with Garlic Potatoes & Basil Sauce

Gently seared on the outside and perfectly pink on the inside, there's a lot to be said for the depth of flavour you get from an organic rose veal rib eye steak. Serve with seasonal green beans and crispy garlic roast potatoes.

Rose Veal Rib Eye Steak with Garlic Potatoes & Basil Sauce

Gently seared on the outside and perfectly pink on the inside, there's a lot to be said for the depth of flavour you get from an organic rose veal rib eye steak. Serve with seasonal green beans and crispy garlic roast potatoes.

  • Serves: 2
  • Prepare: 10 Minutes
  • Cook: 40 Minutes
  • Difficulty: Easy

WHO ARE COOMBE FARM ORGANIC?​

We are an organic farm in Somerset producing award-winning pork, beef, lamb and chicken. Farming organically means that we never use chemicals on our fields and rely instead on natural methods that are kinder to nature. Organic farms are home to 30% more species of wildlife and 50% more pollinators as a result. 

WHAT IS ORGANIC ROSE VEAL?​

With animal welfare our top priority, our rose veal are reared ethically, in a free-range environment with access to paddocks to roam and forage. Rich in protein and iron, organic rose veal is lean, lower in fat than beef and gives a subtle, melt-in-the-mouth flavour with little to no seasoning required.

Ingredients

  • 2 rose veal rib eye steaks
  • 200g potatoes, halved
  • 30g watercress
  • 90g crème fraîche
  • 25g pack basil, leaves picked
  • 1 lemon
  • 2tsp olive oil
  • 15g butter
  • 1 clove garlic, bashed
  • 150g green beans

Method

  1. Cook the potatoes in boiling water for about 10 minutes
  2. Add the beans in for the final 5 minutes before draining
  3. Using a hand blender, blitz the watercress, crème fraîche, and basil until smooth. Stir in a squeeze of lemon (season if required) and set aside
  4. Preheat the oven to 180°C, add in the oil and garlic. Add the potatoes and roast for approx 25 minutes, or until golden brown and deliciously crispy on the outside
  5. Pat the veal rib eye steaks dry. Warm the oil in a large nonstick frying pan over a high heat  Add in your steak and fry for about 2-3 minutes per side, lift out and set aside to rest for 5 minutes
  6. Plate up the potatoes and steak along with a good helping of green beans and the basil sauce
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WHO ARE COOMBE FARM ORGANIC?​

We are an organic farm in Somerset producing award-winning pork, beef, lamb and chicken. Farming organically means that we never use chemicals on our fields and rely instead on natural methods that are kinder to nature. Organic farms are home to 30% more species of wildlife and 50% more pollinators as a result. 

WHAT IS ORGANIC ROSE VEAL?​

With animal welfare our top priority, our rose veal are reared ethically, in a free-range environment with access to paddocks to roam and forage. Rich in protein and iron, organic rose veal is lean, lower in fat than beef and gives a subtle, melt-in-the-mouth flavour with little to no seasoning required.

Frequently asked questions

  • Working in harmony with nature, our organic dairy calves are reared to the highest welfare standards certified by the Soil Association who stipulate that the calves must have access to outdoor pasture in order to forage and express their lively natural behaviours. They live in small, sociable groups. 

  • In comparison to organic beef, the taste is tender and not as strong in flavour. Lean and with noticeably less fat, organic rose veal offers a melt-in-the-mouth texture with very little seasoning required. 

  • Our Friesian bull calves have access to grass that hasn’t been treated with any chemicals or pesticides, their diet is predominantly organic whole milk and nutrient-dense cake made from organic cereals and grain. 

  • Producing organic rose veal makes use of our surplus Friesian bull calves. They’re slowly reared for around 10 months and live outside as much as the weather allows, otherwise in an airy, straw-strewn barn. The name rose veal lends itself to the meat being tinted pink as the animals have access to pasture.