Organic sirloin of veal

Organic sirloin of veal with a scintillating sauce and crudités

100YEARS Ambassador

Jordi Guillem

Lo Mam


För 10 portioner

Organic veal

500 g organic veal sirloin

100 ml Debic Roast & Fry

5 g Salt

2 g pepper


2 red onions

4 garlic cloves

10 g red curry paste

40 g fresh ginger

5 g Garam Masala

5 g Madras curry

400 g tomatoes

2 g cumin

4 bay leaves

500 ml Debic Culinaire Original

3 g cilantro chopped

2 cloves

5 g salt


100 g leeks

100 g carrots

100 g Granny Smith apples

50 g red onion

50 g cilantro leaves

100 ml olive oil extra vergin

2 limes


Organic veal

Cut the veal into cubes. Add the Debic Roast & Fry to a frying pan and sear the sirloin over a high heat. Remove the sirloin from the pan.


Use the same pan to sweat the onion, garlic, and ginger.

Grate the tomatoes and add.

Add the pepper, curry paste, bay leaf, cumin, Garam Masala, Madras curry and cloves, then cover with the Debic Original and cook for 5 minutes.

Strain and add the chopped cilantro and set aside.

Julienne all the vegetables.

Put the vegetables and picked cilantro leaves in ice water for 30 minutes.

Pat dry and reserve in the refrigerator


Add the sirloin to the sauce, reduce the sauce and plate up.


Finnish with a drizzle with olive oil and a few drops of lime.

Receptetiketter 100YEARS Ambassador