A truly versatile piece of meat. We slow-cook this delicious Dutch rosé veal, with a little caramelised sugar added to it. This gives the dish just that little bit extra which your guests will certainly appreciate.
Au-Bain-Marie
Heat the steak in the vacuum pack for 15 minutes at 85 °C.
Steamer
Heat the steak in the vacuum pack for 15 minutes at 90 °C.
Grill
Divide the meat into portions and grill until cooked to your liking. Divide into portions and grill for 5 minutes per side at 200 °C.
Pan
Divide the steak into portions and heat for 5 minutes per side over medium heat. Dust the portions with flour first for the best result.
