Grilled Veal Steaks with Goat and Walnut Butter

Name: Grilled Veal Steaks with Goat and Walnut Butter (Tournedos de Veau au Chèvre et aux Noix)
Cuisine: French
Ingredients: Salt; Pepper from the mill; Oil as needed; 3 tablespoons chopped walnuts, untoasted; 1 large clove garlic, finely chopped; 6 rib veal chops from milk-fed or Provimi veal, ¾ to 1 inch thick; ½ cup unsalted butter; Pinch of ground cumin; 1 ounce very ripe goat cheese; Pinch of ground caraway seeds; 2 tablespoons chopped parsley

Tournedos de Veau au Chèvre et aux Noix

Preparation info

Difficulty
Easy

Appears in

Savoie

By Madeleine Kamman

Published 1989

About

Use an aged goat cheese that has a lot of taste; plenty are imported from France, and use the rib of veal, not any other cut, or you will have problems making the veal tournedos.

Ingredients

6 rib veal chops from milk-fed or Provimi veal, ¾ to 1 inch thick
½ cup unsalted butter
3

Europe
France
Main course
Mediterranean
Savoie
Gluten-free

Method

Carefully remove all the fat surrounding the rib veal chops, remove the chops from the bone, wrap the flap around the eye of the chop, and tie each chop into a tournedo. Cover and set aside.

Put the butter, walnuts, garlic, cumin, caraway seeds, parsley, salt, pepper, and goat cheese in a food processor and work into a compound butter. Shape into a stick 1 inch thick and store in plasti