Grenadins of veal with spinach and baked tomatoes

Grenadins of veal with spinach and baked tomatoes

15 mins
Cooking time
90 mins
Françoise Nicol

AD— If you cook veal too much, it becomes dry and stringy. Better to keep it pink. Choose a good quality outdoor-reared rosé veal.

PN— There’s quite a lot of iron in the spinach. The combination with veal is good because this meat contains little. Antioxidants in the tomatoes, and a little drop of calcium from the sheep’s curd. It all adds up!


Quantity Ingredient
4 nice big tomatoes
a good splash olive oil
1 teaspoon caster sugar
3 crushed garlic cloves
600g spinach
8 tablespoons sheep's curd
8 segments of tomato confit
40g hard sheep’s cheese
A splash olive oil
1 garlic clove
freshly ground black pepper
A splash olive oil
4 grenadins of veal
1 sprig thyme
200ml chicken stock


  1. Preheat the oven to 130 °C. Blanch 4 nice big tomatoes and cut in half horizontally. Squeeze them between your fingers to remove the juice and seeds. Line them up on an oven tray, drizzle with a good splash of olive oil, sprinkle with a teaspoon of caster sugar and salt. Add 3 crushed garlic cloves (6 required in total for the recipe), cover and put in the oven for 1 1⁄2 hours.
  2. Destalk, wash and dry 600 g of spinach and set aside.
  3. Take the tray of tomatoes out of the oven and increase the temperature to 170 °C. Take 8 tablespoons of sheep's curd and 8 segments of tomato confit and spread one of each on the eight tomato halves in the tray. Then spread some fine shavings cut from 40 g of hard sheep’s cheese with a vegetable peeler. Return the tray to the oven for a few minutes.
  4. Heat a sauté pan with a splash of olive oil. Peel 1 garlic clove and stick it onto a fork. Put the spinach into the sauté pan by the handful and cook quickly, stirring with the fork. Add salt and freshly ground black pepper.
  5. Heat a splash of olive oil in another sauté pan. Brown 4 grenadins (fillets cut from the loin) of veal, each weighing 100 g, on each side. Add 2 crushed garlic cloves and 1 sprig of thyme, then cook over a medium heat for 3 to 4 minutes on each side (depending on their thickness). Place on a dish and keep in a warm place covered with aluminium foil.
  6. Return the sauté pan to the heat. Pour in 200 ml of chicken stock and scrape well with a spatula to deglaze the juices. Bring to a boil and cook until the juices are slightly syrupy. Season to taste.
  7. Place the spinach then the tomatoes in the centre of the dish or on each individual plate and then top with 1 grenadin on each one.
  8. Pour the juices over, filtered through a fine wire mesh strainer, and serve immediately.
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