Roasted Veal Fillet
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g boiled beef (veal boiled beef)
- salt and pepper
- Thyme and rosemary, chopped or rubbed
- 2 tablespoon olive oil
- 2 onions)
- 250 g mushrooms, fresh
- 100 ml white wine, drier
- 100 ml meat broth
- 250 g cocktail tomatoes
Print Recipe
Pin Recipe Instructions
- Prepare the beef boiled beef, i.e. cut away any silver skin and fat. Rub with salt, pepper and the herbs. Clean the mushrooms and cut in half if necessary. Peel the onions and cut into narrow wedges. Wash the tomatoes.
- Preheat the oven to 100 ° C.
- Heat the olive oil in a roasting pan and fry the meat on all sides, including the narrow sides. Take out and fry the onion wedges vigorously in the roast, add the mushrooms. Pour in the wine and let it boil a little, then add the broth.
- Add the boiled beef and tomatoes and place the roaster in the preheated oven without the lid. After 1 hour, the roast should have a core temperature of 60 ° C and be pink. It is easier with a meat thermo.
- Before serving, season the brats again to taste and cut the veal fillet into thin slices.
- The meat is very tender, juicy and tastes very tasty with the stewed vegetables.
- We also have fried potatoes.
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