Veal Steaks With Pea Puree

The ingredient of Veal Steaks With Pea Puree

• 30g 1 1 2 tablespoons butter
• 2 garlic cloves crushed
• 250g small button mushrooms thickly sliced
• 4 about 160g each 2cm thick veal scotch fillet steaks
• salt freshly ground black pepper
• 1 tablespoon olive oil
• 375g frozen baby peas

The Instruction of veal steaks with pea puree

• melt the butter in a medium non stick frying pan over medium heat add the garlic and mushrooms and cook uncovered stirring occasionally for 1 minute or until just tender transfer to a plate cover with foil to keep warm and set aside
• season both sides of veal with pepper heat oil in pan over medium high heat add the veal and cook for 4 5 minutes each side for medium or until cooked to your liking transfer to a plate cover with foil and set aside
• meanwhile cook the peas a medium saucepan of boiling water for 3 minutes or until tender see microwave tip drain transfer to the bowl of a food processor and process until pureed season with salt and pepper place veal and pea puree on serving plates and top veal with mushrooms

Nutritions of Veal Steaks With Pea Puree

calories: 350 852 calories
calories: 14 grams fat
calories: 6 grams saturated fat
calories: 8 grams carbohydrates
calories: 4 grams sugar
calories: n a
calories: 44 grams protein
calories: 75 milligrams cholesterol
calories: 195 81 milligrams sodium
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calories: nutritioninformation