Veal Fillet with Herb and Pepper Crust

Summary

Ingredients

• 3 tablespoon clarified butter or roast fat
• 1 veal fillet (s) in one piece
• 2 sprigs rosemary
• 1 head garlic cut in half
• 140 g butter, room temperature
• 100 g white bread, crumbled or breadcrumbs
• 2 teaspoons colored peppercorns
• 1 tablespoon herbs, Mediterranean, fresh or dried
• some salt and pepper

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Instructions

1. Knead a homogeneous mass from the room-warm butter, breadcrumbs or ground white bread, freshly crushed or coarsely ground pepper (colored) and Mediterranean herbs. Put these in a freezer bag, roll out to about 3 - 5 mm and put in the refrigerator.
2. Parry the fillet, season with a little salt and pepper and fry in one piece with the halved garlic bulb and rosemary briefly on all sides in the clarified butter or roasting fat.
3. Then place everything (including garlic and rosemary) on a baking tray and place in the preheated oven for about 25 minutes at 130 degrees. I put a meat thermo in the roast to be on the safe side (at a core temperature of around 78 ° C, the meat is perfectly pink!)
4. Then take out the meat, turn up the temperature and just switch on the grill / top heat. Cut the crust mass to size and place on the meat. Baked the whole thing in the grill.