Veal Steaks with Tomato Tapenade

Serves 4

Ingredients

2 teaspoons vegetable oil
4 veal steaks
250g broccoli, broken into small florets
250g asparagus spears, cut in half

Tomato Tapenade

250g sun-dried tomatoes in oil
5 anchovy fillets, drained
1 clove garlic, crushed
1 tablespoon capers
2 teaspoons lemon juice
4 tablespoons chopped fresh parsley

Method

1 To make tapenade, place sun-dried tomatoes with oil, anchovy fillets, garlic, capers, lemon juice and parsley in a food processor or blender and process to make a smooth paste.

2 Heat oil in a frying pan over a medium heat. Add 3 tablespoons of tapenade. Cook, stirring, for 30 seconds. Add veal. Cook for 1-2 minutes each side or until cooked to your liking. Remove veal from pan and keep warm.

3 Add broccoli and asparagus to pan. Stir-fry for 4-5 minutes or until just tender.

4 To serve, divide veal and vegetables between serving plates. Top veal with remaining tapenade. Enjoy!

Tip: Veal is the ideal meat for this recipe, but lamb leg steaks or even quality chops can be used effectively in the recipe.