Name: Grilled Veal Entrecôte with Wild Garlic Butter and Red Wine Jus
Yield: 4
Ingredients: 2 x 300g bone-in veal entrecôte; Olive oil; Salt and freshly ground black pepper; 100 ml olive oil; 15 g wild garlic; 15 g fresh parsley; 15 g Spanish chervil; Zest from 1 lemon; 100 g softened butter; 1 shallot, diced; ½ tomato, diced; 1 small handful thyme sprigs + 1 tbsp picked leaves; 25 g smoked pork belly (rökt sidfläsk); 500 ml red wine; 500 ml veal stock; Red wine vinegar, to taste; Salt and freshly ground black pepper; Forget-me-not flower buds (optional); Spanish chervil leaves; Roasted potatoes or vegetables (optional)

Grilled Veal Entrecôte with Wild Garlic Butter and Red Wine Jus

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Servings

A refined and seasonal main course bursting with bold flavors, herbaceous butter, and a rich red wine reduction.

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Ingredients

For the Veal:

2 x 300g bone-in veal entrecôte
Olive oil
Salt and freshly ground black pepper

Wild Garlic Butter:

100 ml olive oil
15 g wild garlic
15 g fresh parsley
15 g Spanish chervil
Zest from 1 lemon
100 g softened butter

Red Wine Jus:

1 shallot, diced
½ tomato, diced
1 small handful thyme sprigs + 1 tbsp picked leaves
25 g smoked pork belly (rökt sidfläsk)
500 ml red wine
500 ml veal stock
Red wine vinegar, to taste
Salt and freshly ground black pepper

To Serve:

Forget-me-not flower buds (optional)
Spanish chervil leaves
Roasted potatoes or vegetables (optional)

Directions

Cook the Veal:

Preheat oven to 100°C (fan). Drizzle veal with olive oil and season generously with salt and pepper.
Grill on high heat for 3–4 minutes on each side, until well charred.
Transfer to a tray and cook in the oven until the internal temperature reaches 56–58°C.
Let rest for at least 10 minutes before slicing.

Make the Wild Garlic Butter:

In a high-speed blender, combine olive oil, wild garlic, parsley, chervil, and lemon zest.
Blend until smooth and vibrant green.
Mix the herb oil into the softened butter until fully incorporated.
Spread the butter thinly on a baking sheet lined tray and freeze until solid.

Prepare the Red Wine Jus:

In a small saucepan, sauté shallots in olive oil until lightly caramelized.
Add tomato and thyme; cook for 1 more minute.
Add smoked pork belly and red wine. Reduce until nearly dry.
Add veal stock, reduce by half, then strain.
Finish with red wine vinegar to taste, and season with salt and pepper.

Plating & Serving:

Slice the veal and divide among plates.
Spoon over the warm red wine jus.
Top each portion with a piece of frozen wild garlic butter.
Use a blowtorch to lightly melt the butter just before serving.
Garnish with Spanish chervil and edible flowers. Serve with roasted vegetables or potatoes if desired.