Emerald Mountain Veal Scotch Fillet is tender, tasty and terrific.
Our veal scotch fillets come from the meat of young 18-20 week old cows, in contrast to beef that comes from older cattle.
Our strict code of practice ensures that our animals are reared in open pens fed a generous diet of milk and grass.
Generally, veal is more expensive than beef from older cattle.
Our veal is 100% Australian grown and contains no-added hormones and are especially juicy and are perfect for grilling in the pan or on the barbecue.
1/4 cup plain flour, 1 1/2 tablespoons olive oil, 8 (about 80g each) veal leg steaks, 3/4 cup marsala, 1 1/2 tablespoons extra light thickened cream
Place the flour on a plate and season with salt and pepper.
Heat half the oil in a large non-stick frypan over high heat.
Lightly coat 4 of the veal pieces in the flour.
Add the veal to the pan and cook for 30 to 40 seconds on each side, or until just cooked. Transfer to a plate and repeat this process with the remaining veal and seasoned flour.
Add the marsala to the pan and scrape off any bits of veal that may have stuck to the bottom of the pan. Simmer for 3 to 4 minutes, or until reduced by about half. Stir in the cream. Taste and season with salt and pepper. Return veal to the pan. Turn to coat in sauce and heat through.
Serve with steamed green beans and mashed potato.