Veal Fillet with Herb and Pepper Crust
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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!)
- 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.
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