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Veal Surf & Turf

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If you like Indian food recipes, you’ll love my version of surf and turf!

Indian food recipes

This veal went so well with the shellfish!

Growing up in California where surf-n-turf is rarely off the menu of any nice restaurants, I’ve tried quite a few amazing versions. Lobster has to be one of my favourite shell fish and prawns, though a bit easier to get aren’t far behind. This recipe, however is all about the veal. I was sent a couple of rose veal fillets by Alternative Meats and they were absolutely delicious with the shellfish. For that matter, the veal would have been just fine on its own but I was hungry so there you go.


If you would like to view my tandoori lobster recipe, you’ll find it right here. The prawns were simply marinated in cumin, ginger, garlic and a tablespoon of yogurt and lime juice before being flash fried until just cooked through.

So then… back to the rose veal. It may be difficult to find in supermarkets but luckily for us, it’s so easy to source and have delivered to your door by quality meat suppliers like Alternative Meats!

It is important to remember that rose veal has a lot less fat in it than beef. You need to serve it rare when prepared in this way or it will become tough. If you are a rare meat kind of person, you would be better off serving your rose veal as I did here.





Yield: 2

Indian Food Recipes - Pan Seared Rose Veal - This Turf Make The Surf

Indian Food Recipes - Pan Seared Rose Veal - This Turf Make The Surf

I have used my own brand CURRY GUY smoked spicy salt and smoked cumin. You could use normal sea salt and ground cumin.

Prep Time 6 hours
Cook Time 10 minutes
Total Time 6 hours 10 minutes


  • 2 x 250g rose veal fillets (about an inch and a half thick)
  • 1 tablespoon hung yogurt
  • 1 tablespoon black peppercorns
  • 1 teaspoon fresh rosemary leaves
  • 1 tablespoon garlic paste
  • 1 teaspoon smoked cumin
  • Salt and pepper to taste
  • Juice of one lime


  1. Pound the rosemary leaves in a pestle and mortar into a fine powder.
  2. Add the black peppercorns and grind until corse and nicely cracked.
  3. Combine this mixture with the yogurt, cumin, garlic paste, spicy salt and lime juice and then spread all over the veal.
  4. Place the two fillets together on a long sheet of cling film and roll them tightly into a cylinder shape.
  5. Allow to marinate for about five hours in the fridge and then one further hour out of the fridge.
  6. Heat about two tablespoons of butter or olive oil in a pan.
  7. When good and hot, unwrap the rose veal and place carefully in the pan.
  8. Sear on both sides for about a minute and a half for rare.
  9. Remove from the pan and allow to rest for about two minutes before serving.
  10. Enjoy with lots of nice wine!

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