It was only quite recently that I found the perfect recipe for baby potatoes (‘Krielaardappelen” in Dutch), as far as the palates of my and my 3 guys are concerned. I will share the recipe in a later post, so stay tuned 😉
The fact that I had a 2kg bag of baby potatoes and a great recipe to boot for a perfect summer meal, I made sure the protein to complement the carbohydrate was right, too. I knew exactly what I wanted to cook for one of our Sunday lunches. On Saturday, I included on the shopping list, 5 pieces of Tournedos (not “tornado“the destructive and violent rotating winds, please. LOL!), but small round pieces of lean cut of meat from the end portion of beef tenderloin. It is sometimes called, filet mignon.
In my fridge were a stack of uncooked rashers of streaky pork belly bacon ready to be used to wrap the tournedos…
Hubby went shopping, but – alas – he came home with something else, escalope de veau or kalfslapjes or veal cutlets/ filets! No tournedos! No filet mignon! Yikes! What to do next??!!
Plan B – A Challenge!
Okay, no tournedos or filet mignon. No worries! I eyeballed my kitchen cupboards and fridge to double and triple check what ingredients I had in order to come up with a decent meal, completely unplanned at the eleventh hour!
My brain was gear-wheeling for the right mix and match of the available ingredients. For Heaven’s sake, its Summer and my summer chord was harping this tune for me. And here, folks, was the result!
- 5 pieces escalope de veau or kalfslapes (Note an escalope is a piece of boneless meat, usually veal, that has been thinned out)
- 20 rashers of streaky bacon
- 10 green asparagus, par-boiled
- Some cooking oil
- Some water
- Fleur de Sel and freshly milled black peppercorns, to taste
For the filling –
- Some fresh Rosemary, finely chopped
- Emmentaler Cheese, finely chopped (I used Emmentaler since that was the only cheese I had that day. You may want to use any of your favourite cheeses but not the strong types)
- Freshly-milled black peppercorns
Kitchen “gadgets” –
- A pan
- Electrical grill-teppanyaki-hot plate
- Some Toothpicks
How to assemble –
- Prepare the cheesy-herby filling and scoop a tablespoon of the filling to each escalope.
- Roll the escalope tightly and neatly, making sure the filling remains intact
- Lay 4 rashers of bacon under each escalope and place 2 par-cooked green asparagus on top of the rolled escalope
- Roll the bacon around the escalope and asparagus neatly and tightly. Seal with some toothpicks. Do all 5.
- Place each bundle of bacon-wrapped escalope to a slightly greased electric grill-teppanyaki-hot plate to brown and sear the outer layer (Note, at this point, the meat is not fully cooked)
- To cook the escalope further, transfer the rolled meats to a pan, with a little cooking oil. Add some water and season to taste. (Note the “seasoned water” will transform into a nice gravy)
- Before serving, I transferred the bundle to the grill which enhanced the BBQ-flavour
- Serve the escalope with your favourite carbs and greens.
Notes: The thinned out escalopes cooked really fast and retained quite a bit of moisture. Beware of the seasoning! Make sure not to exaggerate too much on strong herbs and spices when cooking veal steaks because veal has a very mild flavour. This unplanned dish turned out to be a keeper! It had very interesting flavours – the mild escalope sandwiched between the smokiness and saltiness from the bacon and a light herby flavour of the rosemary and creamy Emmentaler as you cut through the piece. Mmmmm…. Simply divine!
Oh by the way, I would like to thank Jasline @Foodie Baker for nominating me with “The Versatile Blogger Award” which I’m proud to keep and share the badge on my blog 🙂
Do hop over at Jasline’s blog. She has an amazingly neat blog. Love her step by step instructions and her photography skills. Well done, Jasline!
I’m linking this post over at Cooking with Herbs for July: BBQ with Rosemary and Thyme, hosted by Karen of Lavender & Lovage