The end of confinement is approaching and it has exhausted your culinary imagination? In "La table des bons vivant" on Europe 1, chef Yves Camdeborde is there to give you good advice, on video. This week, he gives you his tips for making a roast veal steak flavored with carrot, orange, honey and thyme, accompanied by quinoa and cashews. For one person, this recipe is naturally doable to delight the whole family, it suffices to adapt the quantities of the ingredients.
Ingredients
1 veal steak of 150 grams
3 young carrots with tops
20 grams of quinoa
1 tablespoon crushed cashews
1 tablespoon of honey
The juice of an orange
Fresh thyme
Olive oil
Fine salt, freshly ground pepper
>> Find La table des bons vivant in podcast and replay here
The realization
Wash the carrots carefully without peeling them, cut the carrot tops, leaving 3 cm on the carrots. Take a frying pan, place two tablespoons of olive oil in it. When hot, put the veal steak and carrots, roast them on both sides (2 to 3 minutes). Place the honey on the carrots and the veal, then after a few seconds, add the orange juice and a touch of water to deglaze.
Remove the veal steak and store it at room temperature. Add the quinoa at this time and cook while basting the carrots for 5 minutes. Return the veal steak to the pan, sprinkle generously with the juice. Grate the zest of an orange and sprinkle with the cashews. Make a nice dressage and taste.