Veal Steaks with Italian White Bean Salad

Many varieties of already cooked white beans are available canned, among them cannellini, butter and haricot; any of these are suitable here.

Ingredients:

• 1 tablespoon olive oil
• 8 veal steaks (680g)
• ½ cup (125m1) beef stock
• 60g butter

For the Italian White Bean Salad

• 100g baby rocket leaves
• 1 large tomato (250g), chopped coarsely
• 1/2 cup firmly packed fresh basil leaves, torn
• 2 x 400g cans white beans, rinsed, drained
• 1 tablespoon finely chopped fresh chives
• ¼ cup (60m1) lemon juice
• 2 cloves garlic, crushed
• ¼ cup (60m1) olive oil

Method:

1. Make the Italian white bean salad.
2. Heat oil in large non-stick frying pan; cook steaks, in batches, until browned both sides and cooked as desired. Cover to keep warm.
3. Pour stock into same pan; bring to a boil, stirring. Add butter, stir until butter melts. Reduce heat; simmer, stirring, 2 minutes.
4. Serve steak, drizzled with sauce, with Italian white bean salad.
5. ITALIAN WHITE BEAN SALAD Combine rocket, tomato, basil and beans in large bowl. Combine chives, juice, garlic and oil in screw-top jar; shake well. Pour dressing over salad; toss gently to combine.

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