Veal T-bones with Anchovy Crumbs, Cauliflower and Sage


Australian Gourmet Traveller recipe for veal T-bones with anchovy crumbs, cauliflower and sage

What you will need

4 (280gm each) milk-fed veal T-bones (see note)

For dusting: seasoned flour

80 ml (1/3 cup) olive oil

60 gm butter, coarsely chopped

1 bunch of sage, leaves picked

125 ml (½ cup) white wine

1 cauliflower, broken into florets, blanched and refreshed in iced water

1 lemon, finely grated rind only

2 tbsp grated Pecorino

  Anchovy crumbs 80 ml (1/3 cup) extra-virgin olive oil

2 anchovy fillets, broken into small pieces

70 gm (1 cup) coarse breadcrumbs from day-old sourdough bread

1 clove of garlic, finely chopped

1 golden shallot, thinly sliced

20 gm (¼ cup) flaked almonds


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