Ingredients

• 4 x 200g/7oz veal rump steaks
• 3 tbsp olive oil
• 1 sprig rosemary
• leaves only
• salt and freshly ground black pepper
• 150g/5oz fresh cep mushrooms
• cleaned and thickly sliced
• 3 garlic cloves
• crushed to paste with a knife
• 75g/3oz butter
• 25g/1oz flatleaf parsley
• coarsely chopped
• 1 lemon
• juice only
• 1 head Castelfranco
• leaves only
• torn (use other radicchio if none is available)
• 1 Batavia lettuce
• leaves picked and torn (use leaves from another type of lettuce if none is available)
• 1 head Treviso chicory
• leaves only
• torn (use other red chicory if none is available)
• 1 head chicory
• leaves only
• torn
• 75g/3oz walnut halves
• lightly crushed
• 1 tbsp sherry vinegar
• 3 tbsp olive oil

Directions

• For the veal
• heat a griddle pan until hot. Brush the veal with half of the olive oil and press the smallest pieces of rosemary onto the surface of the veal.
• Season with salt and freshly ground black pepper and place the veal directly on the griddle pan. Griddle on both sides for 1-2 minutes each (for rare)
• or until cooked to your liking
• then remove and place on a warm plate
• covered
• to rest.
• Meanwhile
• heat a frying pan until hot
• add the remaining olive oil and the mushrooms. Fry for 2-3 minutes until browned
• then season with a little salt and freshly ground black pepper.
• Add the crushed garlic and butter to the pan
• reduce the heat and cook for one more minute. Add the chopped parsley and lemon juice and stir to combine. Taste again and adjust the seasoning as necessary.
• For the salad
• mix the salad leaves together with the walnuts in a salad bowl.
• In a small bowl
• whisk the sherry vinegar and olive oil together. Pour the dressing over the salad leaves and mix well.
• To serve
• slice the veal on the diagonal
• and place onto four serving plates. Spoon the mushrooms over the top and serve the salad on the side.