Veal Steaks with Peach Salsa

Rub veal steaks dry and place in a large enough bowl. Rinse rosemary, shake dry and remove needles.

Chop garlic with rosemary and fennel seeds. Heat clarified butter in a small saucepan, sauté the spices in it for a few minutes, remove from the heat and cool slightly. Pour the marinade over the steaks and let them marinate for a few minutes with the lid closed.

In the meantime, prepare the salsa: Peel and finely dice the shallots. Rinse the chili pepper, remove the stem, and cut the pepper into fine rings. Cook the shallots, chile rings, mustard seeds, sugar and white wine vinegar in a saucepan until the liquid thickens.

Peel the cucumber, cut it in six lengthwise and remove the seeds. Cut the pulp into thin slices. Now cut the peaches in half and remove the seeds. Cut half of the pulp into fine cubes and grind the other half in a blitz chopper. Rinse the mint and shake dry, pluck off the leaves and chop finely. Mix the cucumber, peach and mint with the shallot mixture, season lightly with salt and fill into small bowls. Remove the meat from the marinade and season with salt and pepper. Grill in a grill pan or on a broiler over medium heat for two minutes on both sides until steaks are lightly pink.

Tip: Stock up on high-quality seasonings – it pays off!

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