Veal Madeira with Vlita Greens


Veal Madeira.jpg

Some twenty years ago, when I was in my 20’s, I have started experimenting with dishes from different countries. I remember one day, I invited a certain guy I was interested in and I had to make dinner. The package included everything; candles, long neck glasses, nice tablecloth, wine etc. I was trying to find a dish that would really make a difference, when I discovered a recipe booklet from a company selling olive oil and margarines. In there, there was a recipe for Fillet Mignon in Madeira Sauce.

Well, I couldn’t found something more glamorous, sophisticated and unique. So, I went ahead and made it and it was really good. The guy was proven fake, but the recipe stayed and I have been making it quite sometimes after that first time. The Madeira wine is sweet and resembles a little bit the Marsala wine. Also, by marinating the veal, it becomes extremely juicy and tender.

Veal Madeira.jpg

Madeira according to Wikipedia is a Portuguese archipelago that lies just under 400 km north of  Tenerife, Canary Islands, in the north Atlantic Ocean and an outermost region of the European Union. Today, it is a popular year-round resort, being visited every year by about one million tourists, noted for its Madeira wine, flowers, landscapes and embroidery artisans, as well as for its annual New Year celebrations that feature the largest fireworks show in the world, as officially recognized by the Guinness World Records, in 2006.

This dish matches perfectly with pasta or potatoes Duchess style, with which I accompanied it the first time. This time, and since I and my husband are in a weight control program, I have decided to pair it with vlita greens.

In Greece as I told you in my previous post, we eat many different kinds of greens. Since some of you were interested in them, I will try in my following posts and whenever is possible to present to you all different varieties.

Today we will start with vlita.

Again Wikipedia says that: ‘Amaranthus viridis is a cosmopolitan species in the botanical family Amaranthaceae and is commonly known as Slender Amaranth or Green Amaranth.

Amaranthus viridis is eaten traditionally as a vegetable in South India, especially in Kerala, where it is known as “Kuppacheera”

In Greece it is called vlita (βλήτα) and is one of the varieties of “horta” or greens known in Greek cuisine which are boiled and served with olive oil and lemon.

Veal Madeira.jpg

It is also eaten as a vegetable in parts of Africa. In Jamaica it is eaten as a vegetable and is known locally as callaloo (not to be confused with callaloo of most other countries).

Amaranthus viridis is used as a medicinal herb in traditional Ayurvedic medicine, under the Sanskrit name Tanduliya.”

Ok, I think we had enough of  Wikipedia for one day, so let’s proceed immediately to the recipe for this extremely juicy and tasty veal. The original recipe for the sauce comes from here.

 

Veal Madeira with Vlita Greens

Ingredients

For the Marinade

1 kilo/2 lb. veal roll or as in my case calf roll

½ cup Madeira wine

1 tsp onion powder

2 garlic cloves, minced

1 tsp Italian herbs

1 tsp ground green and pink pepper

  Veal Madeira.jpg

 

For the Sauce

12 tbsp Madeira wine

6 tbsp tomato puree

1 tbsp margarine

150 gr. mushrooms, sliced

4 tbsp evaporated milk

1 tsp corn flour

 

Toasted slices of bread cut in circles

 

For the Vlita

1 kilo/2 lb. vlita greens

  Veal Madeira.jpg

 

Instructions

Mix all the ingredients in a blender for the marinade.

Pour the marinade to a non-reactive vessel and place the meat in it too.

Let it marinate for at least six hours or, as I did, overnight.

Preheat oven to 225°C/437°F.

Strain the marinade and keep aside.

Pat dry the meat with kitchen napkin.

Take a pan and pour 1 glass of water.

Place a rack inside the pan and put the meat on the rack.

Cook it until it is done according to your liking, brushing it every 10 minutes with the strained marinade.

Veal Madeira.jpg

 

I like my meat very well done without any blood. For 1 kilo/2lb. of this veal and so as to be juicy but not blooded, it took me 1 hour and 15 minutes.

If you have thermometer, the temperature on the center of the meat must arrive at about 68°C/154°F. At this point you should take the meat out and let it rest for about 10 minutes. Bear in mind that the meat is still cooking while resting.

 

As the meat is cooked, we make the sauce and we boil the vlita greens.

Veal Madeira.jpg

For the Sauce

In a skillet add the margarine in medium heat and sauté the mushrooms.

Add the tomato puree and cook for about 10 minutes.

Add the wine reserving 2 tbsp of wine for later and cook for another 5 minutes.

Add salt and pepper.

Pour the milk in which you have dissolved the corn flour and stir until the sauce starts to thicken.

A minute before you turn off the fire, pour the 2 tbsp of the wine and stir.

  Veal Madeira.jpg

Boil the vlita greens exactly as you do with spinach.

 

Assembly

In a plate put the circled bread as a bed for the veal.

Cut the veal in pieces.

Veal Madeira.jpg

Place one piece of veal on top of the bread slice and garnish with the vlita greens around it!

You can serve it with pasta or potatoes Duchess style, which I will show you in a following post!

I am sending this to Full Plate Thursday, hosted by Miz Helen!

Veal Madeira.jpg

 

5.0 from 7 reviews

Veal Madeira with Vlita Greens
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Main Course

Ingredients/ Συστατικά
For the Marinade
  • 1 kilo/2 lb. veal roll or as in my case calf roll
  • ½ cup Madeira wine
  • 1 tsp onion powder
  • 2 garlic cloves, minced
  • 1 tsp Italian herbs
  • 1 tsp ground green and pink pepper
For the Sauce
  • 12 tbsp Madeira wine
  • 6 tbsp tomato puree
  • 1 tbsp margarine
  • 150 gr. mushrooms, sliced
  • 4 tbsp evaporated milk
  • 1 tsp corn flour
  • Toasted slices of bread cut in circles
For the Vlita
  • 1 kilo/2 lb. vlita greens

Instructions/ Εκτέλεση
  1. Mix all the ingredients in a blender for the marinade.
  2. Pour the marinade to a non-reactive vessel and place the meat in it too.
  3. Let it marinate for at least six hours or, as I did, overnight.
  4. Preheat oven to 225°C/437°F.
  5. Strain the marinade and keep aside.
  6. Pat dry the meat with kitchen napkin.
  7. Take a pan and pour 1 glass of water.
  8. Place a rack inside the pan and put the meat on the rack.
  9. Cook it until it is done according to your liking, brushing it every 10 minutes with the strained marinade.
I like my meat very well done without any blood. For 1 kilo/2lb. of this veal and so as to be juicy but not blooded, it took me 1 hour and 15 minutes.
If you have thermometer, the temperature on the center of the meat must arrive at about 68°C/154°F. At this point you should take the meat out and let it rest for about 10 minutes. Bear in mind that the meat is still cooking while resting.
  1. As the meat is cooked we make the sauce and we boil the vlita greens.
For the Sauce
  1. In a skillet add the margarine in medium heat and sauté the mushrooms.
  2. Add the tomato puree and cook for about 10 minutes.
  3. Add the wine reserving 2 tbsp of wine for later and cook for another 5 minutes.
  4. Add salt and pepper.
  5. Pour the milk in which you have dissolved the corn flour and stir until the sauce starts to thicken.
  6. A minute before you turn off the fire pour the 2 tbsp of the wine and stir.
  7. Boil the vlita greens exactly as you do with spinach.
Assembly
  1. In a plate put the circled bread as a bed for the veal.
  2. Cut the veal in pieces.
  3. Place one piece of veal on top of the bread slice and garnish with the vlita greens around it!
  4. You can serve it with pasta or potatoes Duchess style, which I will show you in a following post!

43 Responses to Veal Madeira with Vlita Greens

    1
  1. Linda at Meal Planning Maven says:

    I am drooling as I read through your blog post! Every photo is tantalizing and makes me wish I was having your Veal Madeira for dinner tonight!

  2. 2
  3. Looks delicious! I haven’t had vlita in YEARS! I always love your recipes. Many of them bring me childhood memories!

  4. 3
  5. muppy says:

    this does sound beautiful. the toast seems unusual.

  6. 4
  7. Raymund says:

    Very well plated, love the recipe as well

  8. 5
  9. Now look at this meal! Oh my, my veal loving husband will be jealous! I have never cooked veal at home, so my poor husband tries to choose veal. Thanks for the tutorial. I’m keeping this recipe for a special occasion!

  10. 6
  11. What an incredible looking meal! :)

  12. 7
  13. Estupendo plato bonito y saludable..la salsa está tentadora,abrazos hugs,hugs.

  14. 8
  15. What an absolutely gorgeous dish! Glad to see this is one of your tried and true recipes (even if the guy wasn’t!) It looks delicious and very elegant and I can’t wait to give this a whirl! Your photos are just beautiful, too! : )

  16. 9
  17. What a beauty meal. I don’t think anyone would mind being on a weight control program if they had this dish.

  18. 10
  19. Sissi says:

    Katerina, it’s a particularly impressive recipe and such a fantastic feast! I am always glad to learn more about different plants and fruits, so I’m looking forward to reading about Greek flora.
    It’s funny because the only place where I see this plant regularly is my Vietnamese grocery shop! The culinary world is full of surprises!

  20. 11
  21. Beth says:

    What a delicious recipe. No wonder you love it!

  22. 12
  23. Paul Wynn says:

    Wow I’ve never eaten veal but I love spinach so I might try that … yumm

  24. 13
  25. Jenica says:

    Wow I’m salivating and it’s not even 7 am yet here! looks amazing. I don’t eat veal, but I’ll have to try an adapted version of this with a different meat this weekend.

  26. 14
  27. How delicious does this look in all of its glossy, saucy glory! And I think you kept the right thing out of the evening ;)

  28. 15
  29. Asmita says:

    This dish looks stunning! Very well presented and I love all the flavors. Perfect for entertaining!

  30. 16
  31. kyleen says:

    That veal roast looks amazing, all roasty and golden! I’m not much of a cook, but seeing this I wish I was. Hopefully it won’t take a guy to convince me that I need to make this.

  32. 17
  33. Liz says:

    What a gorgeous dish, Katerina! My husband adores veal…and if I can find a nice veal roast, I will treat him to your recipe. I’ll have to use spinach as I’m not sure I can find vlita :)

  34. 18
  35. Julie says:

    Beautiful dish! Love the flavors.

  36. 19
  37. I love Madeira, but those greens look tasty!

  38. 20
  39. Cucina49 says:

    Wow, that veal is stunning! I love the presentation with the greens. Too bad the guy ended up being a dud, but it’s enough that he inspired you to make this recipe.

  40. 21
  41. Kathy says:

    Katerina, Not only does this look wonderfully delicious, it also looks so beautiful! This is my kind of dish.

  42. 22
  43. Barbara says:

    That is beautiful, Katerina! A perfect company dish, too. It sounds delicious. I’ve had callaloo in the Caribbean, so know what it tastes lie, but had no idea that’s what vlita was….in fact, had never even heard of it.
    Fun pat!

  44. 23
  45. Katerina, what a beautiful post, just looking at it make me feel good. Now I want to go shopping for some meat to make one of those wonderful dishes. :)

  46. 24
  47. what a gorgeous meal! perfect for entertaining!

  48. 25
  49. Very wonderfully plated dish, Katerina! It looks so delicious and healthy at the same time!

  50. 26
  51. Susan says:

    That is such an elegant-looking meal! I love the flavor of Madeira wine in sauces but haven’t made one for such a long time. I have never tasted those greens nor seen them here but I’m sure spinach would be a delicious alternative with this meal.

  52. 27
  53. That is a very impressive dish, it looks fantastic. I’d love it with the veal!

  54. 28
  55. Ambreen says:

    What a delicious meal, that is sure to impress! Beautiful work, Katerina!

  56. 29
  57. I love veal and I would have kept this dish too. It looks amazing in your photos!

  58. 30
  59. Miriam says:

    Lovely meal and a beautiful presentation!
    Miriam@Meatless Meals For Meat Eaters

  60. 31
  61. Jeannie says:

    What lovely dish, Katerina, not to mention so healthy! Wish I can control my diet too, been eating too much rich food lately!:P

  62. 32
  63. Juliana says:

    Oh Katerina, I so wish I could be your neighbor…this is such a nice meal…very elegant and nicely presented.
    Hope you are having a great week :)

  64. 33
  65. Faith says:

    What a beautiful meal…definitely worthy of a special occasion! I’ve never had this kind of greens before, but I’d love to find them so I could give them a try!

  66. 34
  67. Joanne says:

    Men might come and go, but you’ll always have the delicious recipes you made for them. :)

  68. 35
  69. Kate says:

    Even if the date didn’t work out, at least you got a recipe out of it!

  70. 36
  71. Debra says:

    A good recipe is a constant. Men? Who knows?

    Those greens look delicious. Thanks for telling us about them.

  72. 37
  73. Eri says:

    My sweet Katerina, thank you so much on all the information about vlita, the truth is that I cant find them here, but I didnt know that they are also called Green amaranth, maybe I could do something better searching woith this name. Great Recipe my friend! Hugs and Kisses!

  74. 38
  75. CCU says:

    This looks like an excellent high class dish :D

    Cheers
    Choc Chip Uru

  76. 39
  77. Ha, men come and go but food is always there to help. This is a great meat dish and I like it served with the greens.

  78. 40
  79. Sutapa says:

    I would love to try this looks great with add of greens it is more tempting!

  80. 41
  81. Tina says:

    The beginnings of the meal, all the table set up with a cloth and glasses, are an intrigal part of making the meal special. It’s as pleasing to the eye as the delcious dinner and sets the tone.

    Now, I will admit that i ahve never had veal – really! One day I will have to try it. Lovely meal you prepared, Katerina.

  82. 42
  83. Ola says:

    it looks wonderful! Definitely a type of a dish that I would like to try
    When I was 20 I could hardly cook water:)

    Blog about life and travelling
    Blog about cooking

  84. 43
  85. Nadji says:

    Un plat de chef. La sauce madère est excellente.
    Tu m’invites quand tu veux.
    A bientôt

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