Veal Brochette with Balsamic Jus

Total time: 1hr 10m
Preparation Time: 30m

For 4 servings

Nutritional Information

Contains 162 Kcal, 1g Protein, 2g Carbohydrates, 16g Fat


  • Stecchini
  • 8 thin veal escalope (z.B. Eckstück, je ca. 75 g)
  • 0.5 tsp. salt
  • a little pepper
  • 250 g green asparagus, premium quality, blanched for approx. 2 mins
  • clarified butter to fry
  • 1 tbsp. butter, liquid
  • 8 Tranchen raw ham (ca. 80 g)
  • Jus
  • 2 dl meat bouillon
  • 1 tbsp. balsamic vinegar
  • 40 g butter, cold, cut into pieces
  • salt and pepper to taste

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  • Stecchini

    Preheat the oven to 80°C, warm the platter and plates. Lay out the steaks, season and top each with 1 slice of cured ham and 3 asparagus. Roll up the steaks and secure each with a toothpick. Set aside the remaining asparagus. Heat the clarified butter in a non-stick frying pan. Brown the Stecchini in batches for approx. 5 mins., remove and place on the warmed platter. Wipe the cooking fat from the pan using kitchen paper. Place the reserved asparagus with the Stecchini and brush with butter. Cook at a low temperature for approx. 40 mins. in the centre of the preheated oven. The Stecchini can then be kept warm at 60°C for up to 30 mins.
  • Jus

    Bring the stock and balsamic to the boil in the same frying pan, reduce the heat. Reduce the liquid to half the amount. Add the butter in batches, stirring. Briefly return the pan to the hob a few times to barely warm the jus; it must not boil. Season. Arrange the meat and asparagus on the warmed plates, serve with the jus.
  • Dazu passt:

    Nudeln und Risotto.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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