Grilled Veal Striploin with Buttered Carrots and Leek & Oatmeal Biscuits

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6 oz of Choice grade Veal Strip loin per person (I don’t recommend Provimi but that’s your decision) – you can grill the steaks separately or grill the 1½ lb. of veal as one piece and carve it equally onto the plates
Heirloom Carrots – you’ll need several colours and shapes or just one favourite, beautiful varietal. About 2 lb total to start with so that after you peel them you have lots for everyone (and some seconds).

Rub the veal with some finely chopped or rasp-grated garlic and freshly cracked black pepper. Heat the grill on high and thoroughly salt all sides of the veal as you place it on the grill. Cook through to desired doneness and let rest for a few moments before thinly slicing.
After the carrots have been blanched through in boiling salted water, toss them in some warmed butter (don’t be shy), a teaspoon of good vinegar and add salt to taste.
To plate this you simply need to arrange the carrots on the plate, crossing them over each other to build stability, giving some height and structure to lean the sliced veal against but so that the colours and shapes of the carrots are the showcased. Add a biscuit to each plate and then drizzle both the biscuit and the veal with an ounce or so of veal stock reduced with some sautéed shallots and red wine. An alternative sauce that’s just as appropriate and, perhaps, lighter is a smooth puree of a few of the carrots infused with a little honey, good vinegar and salt.

For the biscuits you can either make them as rough rounds (a large rounded tablespoon full) on a parchment lined baking sheet or butter your favourite small mold – I use a tiny bread mold so they come out like little 2½” X 1½” loaves. Bake in a pre-heated oven at 425 F for 10 - 15 minutes. This will yield 8 mini loaves so you have one per plate and another for everyone to enjoy seconds.