Ponta de alcatra de vitela rosé de Dorset assada com mollejas caramelizadas, batatas salteadas, alcachofras e tomates

Ingredientes

• 4 rosé veal rump steaks
• 60 g of butter
• 250 g of spinach leaves, washed
• salt
• pepper
• 1 whole veal sweetbread from the heart
• 1 bay leaf
• 1/2 lemon
• salt
• 1 pinch of sugar
• plain flour for dusting
• 2 Maris Piper potatoes, cooked
• 2 globe artichoke hearts, cooked and prepared
• 2 punnets of sweet cherry tomatoes, each weighing 400g, roughly chopped
• 1 tbsp of olive oil
• salt
• 85 ml of veal stock, warmed
• 1 handful of baby purple basil

Modo de preparo

1. 1

   Soak the sweetbread for two days in cold water (changing twice), drain and place in a saucepan. Cover with cold water and squeeze the lemon juice in, add the bay leaf and season with salt and sugar

2. 2

   Cover with a cartouche of greaseproof paper and bring up to a simmer, then gently poach for 5 minutes until the sweetbread feels firm and remove from the heat

3. 3

   Allow to go cool in the liquid then remove and carefully peel away the outer membrane. Rinse in the poaching liquor and then cut into four portions

4. 4

   For the potatoes and artichokes, slice each potato into 8 and cut 16 small discs from each of these slices. Cut each artichoke heart into 6 and set aside

5. 5

   To make the tomato compote, place the tomatoes in a stainless steel saucepan and allow to very gently cook down. When almost dry add the olive oil and season

6. 6

   When you are ready to serve, brown the steaks with 20g of the butter in a hot non-stick pan for 10 minutes and then rest for 5 minutes. When cooked to your liking remove, season and rest

7. 7

   Drain the fat from the pan and add the same amount of butter again. Lightly flour the sweetbreads and brown in the hot butter. When golden, remove and season with salt, sugar and lemon juice

8. 8

   Drain the pan again and add 20g of butter. Caramelise the artichoke and potato slices, carefully turning them in the butter and when golden, add the spinach and allow to wilt

9. 9

   On a warm serving plate place drops of the tomato compote and some of the potatoes, spinach and artichokes. Slice the veal and place on top with a piece of the sweetbread, some of the baby basil and a few spoons of the veal jus