Veal with Pears

For four (4):

40 grams or 1 1/2 ounces butter
1 tablespoon olive oil
4 thick veal steaks
3 small pears such as corella
1/2 cup (2 fl ounces) chicken stock
1/4 cup (2 fl ounces) white wine
1 tablespoon lemon thyme leaves
sea salt and cracked black pepper

Over high heat in a large pan, add butter and oil. When bubbling, cook the veal for 3-5 minutes each side or until browned. It really does not take longer than that.

Remove and keep warm.

Slice each pear into about six slices. Discard the cores. Cook the pear in the frying pan for three (3) minutes or until just tender. Remove and keep warm.

Add the stock and white wine to the pan and simmer, scraping the brown pieces from the base of the pan. Add the lemon thyme, salt and pepper and book for five (5) minutes or until the sauce is slightly thickened.

Serve the veal immediately with the pears and sauce.

Serves 4.



In December 2003 this meal was quite enjoyable. Timing can be an issue as this dish all comes together within ten to twelve minutes.