Veal Striploin Recipe

Bring to room temperature

Remove the veal striploin from the refrigerator 30–45 minutes before cooking to come to near room temperature. Pat dry thoroughly with paper towels.

Season the veal liberally on all sides with the kosher salt and freshly ground black pepper. Press the seasoning into the meat so it adheres.

Heat a heavy skillet (cast iron preferred) over high heat until smoking. Add the neutral oil and swirl to coat.

Sear the striploin: place the veal in the hot pan and sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other long side 2–3 minutes.

Reduce heat to medium. Add the butter, thyme sprigs, and crushed garlic to the pan. Tilt the pan slightly and use a spoon to baste the veal with the melted butter and aromatics continuously for 2–4 minutes to finish cooking. Target internal temperature: 57–60°C (135–140°F) for medium-rare; adjust for preferred doneness.

Transfer the veal to a cutting board, tent loosely with foil, and rest for 8–10 minutes before slicing. Reserve pan fond for the jus.

Preheat a grill pan or outdoor grill to medium-high heat. Brush the cabbage quarters all over with olive oil and season with salt and pepper.

Grill the cabbage, cut side down, 4–6 minutes until well charred and marked. Flip and grill the outer sides for another 4–6 minutes until tender but still holding shape.

While hot, drizzle the grilled cabbage with apple cider vinegar and honey. Let rest briefly so flavors meld before plating.

In a medium saucepan, melt the 2 tablespoons of butter over medium heat. Add the diced apples and cook, stirring occasionally, until they start to soften, about 6–8 minutes.

Add the brown sugar, apple cider, lemon juice, ground cinnamon, ground allspice, and salt. Reduce heat to low and simmer gently, uncovered, stirring occasionally, until apples break down and mixture is jammy, about 25–35 minutes.

When apples are very soft, use an immersion blender or transfer to a blender and puree until smooth. Return to pan and continue to reduce to desired spreadable thickness, about 5–10 more minutes. Adjust seasoning with a pinch more salt or lemon if needed. Keep warm or store until plating.

Place the dried wild rose petals in a heatproof container. Pour 250 ml boiling water over the petals, cover, and steep 8–10 minutes to make a fragrant infusion.

Strain the tea into a small bowl or measuring cup. Reserve 60 ml for the veal jus and keep the remainder warm for aromatic use at plating (optional spray or spoon).

In the skillet used to sear the veal, reduce heat to medium and add the minced shallot to the pan fond. Sauté for 1–2 minutes until softened and translucent, scraping up any browned bits.

Deglaze the pan with the red wine, stirring and scraping, and allow it to reduce by half, about 2–3 minutes.

Add the veal demi-glace and 60 ml of the strained rose petal tea. Stir to combine and bring to a gentle simmer. Add the thyme sprig and simmer 3–5 minutes to meld flavors.

Remove from heat. Discard the thyme sprig. Whisk in the cold butter cubes one piece at a time to finish the sauce and give it a glossy sheen. Season with salt and black pepper to taste. Keep warm until plating.

Prepare charred lemon: hold the lemon zest strips (or thin peel) over an open flame (gas burner) or char on a very hot cast iron for a few seconds until slightly blackened and fragrant. Be careful not to ignite. Alternatively, broil briefly until charred.

Once charred and cooled, chop finely and combine with the caster sugar and optional smoked salt. Rub together until a sandy, scented dust forms.

To plate, slice the rested veal striploin into 1–1.5 cm thick medallions. Spoon a smear of warm apple butter on the plate, place 3–4 veal slices slightly overlapping, and arrange a wedge of grilled cabbage beside them.

Ladle a few tablespoons of warm veal jus around the meat (not over the charred crust to preserve sear). Sprinkle a light dusting of charred lemon sugar over the meat and cabbage for bright, smoky citrus aroma.

Garnish with microgreens or baby herbs and, if desired, a small spoon of remaining rose petal tea around the plate as an aromatic splash. Serve immediately.