Grilled Veal Steaks with Goat and Walnut Butter

Tournedos de Veau au Chèvre et aux Noix

Preparation info
    • Difficulty

      Easy

Appears in
Savoie: The Land, People, and Food of the French Alps

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

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