Rose veal fillet steak carpaccio & blue cheese sauce

  • Prep: 20m
  • Cook: 2m
  • Serves: 4

With a delicate texture and flavour, rose veal fillet steak lends itself well to quickly cooking on the outside leaving the inside juicy and rare. When teamed with a blue cheese sauce, this dish is perfect for sharing with friends.


  1. For the blue cheese sauce, melt the butter in a saucepan over a medium heat. Continuously stir in the flour and cook for 1-2 minutes. Pour in the milk gradually whilst still stirring until you have a super smooth consistency
  2. Bring the sauce to a simmer and stir in the blue cheese, cook until the cheese has completely melted and thickened slightly
  3. Heat olive oil in a frying pan, on a high heat cook the rose veal fillet steak for 1-2 minutes on each side. Set to the side and rest for 5 minutes
  4. When serving, slice the fillet steak into super thin strips. Add the rocket, chicory and parsley onto a serving platter placing the fillet steak on top. Add the capers and parmeson shaving with a little pepper if wanted

Recipe and images courtesy of Coombe Farm Organic.


All to be sourced organic where possible

  • 360g rose veal fillet steak
  • olive oil
  • 4 red chicory (radicchio) heads, leaves separated and halved
  • 60g wild rocket
  • parsley, leaves roughly chopped
  • parmesan shavings to serve
  • 1-2tbsp capers
  • peppercorns (for seasoning)
  • 25g butter
  • 1tbsp plain flour
  • 125ml milk
  • 45g blue cheese (we used stilton)

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