Grilled Ontario Veal T-Bone with Fig Confit

Name: Grilled Ontario Veal T-Bone with Fig Confit
Ingredients: 4 to 6 dried figs, stems removed; 1 stem fresh rosemary, chopped; 1/4 cup (50 mL) white wine; 1/4 cup (50 mL) cranberry juice; 2 cloves roasted garlic; salt; pepper; 1-1/2 lbs (750 g) sweet potatoes (2 to 3 medium potatoes); 1/2 tsp (2 mL) each cumin seeds, coriander seeds and peppercorns; 1 tsp (5 mL) coarse salt, divided; 1 tbsp (15 mL) olive oil; 4 14 oz (425 g) Ontario veal T-bone steaks; 1/4 cup (50 mL) European seasoning (or combination of olive oil, sea salt, cracked pepper and herbes de Provence); fresh rosemary sprigs for garnish, if desired

ontariovealappeal.ca

Confit: - 4 to 6 dried figs, stems removed - 1 stem fresh rosemary, chopped - 1/4 cup (50 mL) white wine - 1/4 cup (50 mL) cranberry juice - 2 cloves roasted

View full recipe on ontariovealappeal.ca

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ontariovealappeal.ca.

Share this recipe:

Ingredients

4 to 6 dried figs, stems removed
1 stem fresh rosemary, chopped
1/4 cup (50 mL) white wine
1/4 cup (50 mL) cranberry juice
2 cloves roasted garlic
salt
pepper
1-1/2 lbs (750 g) sweet potatoes (2 to 3 medium potatoes)
1/2 tsp (2 mL) each cumin seeds, coriander seeds and peppercorns
1 tsp (5 mL) coarse salt, divided
1 tbsp (15 mL) olive oil
4 14 oz (425 g) Ontario veal T-bone steaks
1/4 cup (50 mL) European seasoning (or combination of olive oil, sea salt, cracked pepper and herbes de Provence)
fresh rosemary sprigs for garnish, if desired