Rosé Veal Steaks served with Shitake Mushrooms

A delicious, easy to follow recipe from non-other than BBC's Ready Steady Cook BRIAN TURNER.

Ingredients

4 Rosé Veal Steaks
1 tbsp olive oil
7 oz unsalted butter
2 cloves garlic
12 oz broad beans
juice of 1 lemon
2 tbsp chopped parsley
2 tbsp thickened jus

Method

Heat oil in a pan and add 1 oz butter. Place the veal steaks in and cook carefully, keep pink. Meanwhile, melt 1 oz butter. Cut mushrooms into 1/2" dice and add to butter. Slice garlic and add to mushrooms, season and cook out. Cook and shell (if necessary) the broad beans. Take out the veal cutlets and throw away cooking fat. Add 4 oz of unsalted butter and let colour slightly. Take from heat, add lemon juice and parsley. Put mushrooms in middle of plate. Lay steaks on top. Sprinkle beans around the outside. Carefully spoon parsley butter over the steaks. Used boiled thickened jus as decoration.