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Rose Veal Fillet Steak Carpaccio & Blue Cheese Sauce

With a delicate texture and flavour, rose veal fillet steak lends itself well to quickly cooking on the outside leaving the inside juicy and rare. When teamed with a blue cheese sauce, this dish is perfect for sharing with friends. 

Rose Veal Fillet Steak Carpaccio & Blue Cheese Sauce

With a delicate texture and flavour, rose veal fillet steak lends itself well to quickly cooking on the outside leaving the inside juicy and rare. When teamed with a blue cheese sauce, this dish is perfect for sharing with friends. 

  • Serves: 4
  • Prepare: 20 Minutes
  • Cook: 2 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

FOR THE BLUE CHEESE SAUCE​

  • 25g butter
  • 1tbsp plain flour
  • 125ml milk
  • 45g blue cheese (we used stilton)

Method

  1. For the blue cheese sauce, melt the butter in a saucepan over a medium heat. Continuously stir in the flour and cook for 1-2 minutes. Pour in the milk gradually whilst still stirring until you have a super smooth consistency
  2. Bring the sauce to a simmer and stir in the blue cheese, cook until the cheese has completely melted and thickened slightly
  3. Heat olive oil in a frying pan, on a high heat cook the rose veal fillet steak for 1-2 minutes on each side. Set to the side and rest for 5 minutes
  4. When serving, slice the fillet steak into super thin strips. Add the rocket, chicory and parsley onto a serving platter placing the fillet steak on top. Add the capers and parmeson shaving with a little pepper if wanted
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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.