Light, juicy and tender meat!
- 1,5 kg veal tenderloin
- 7 dl broth
- 1 pcs onion
- 2 cloves garlic
- 1 tbsp whole black pepper
- 1 pcs shallots
- 1 pcs bay leaf
- neutral oil for frying
- salt and pepper
It is very good and easy to roast a piece of meat. In this recipe I show you a method and tips so you get the perfect result every time. We ate this delicious veal roast for Sunday dinner with cream sauce, vegetables and good potatoes.
I think the tenderloin is the best piece if I am going to make a roast. It is a very good tip to tie up the meat. This makes the meat smoother and easier to fry. Stir the meat with food twine so you get an even piece of meat.
Find a good frying pan and season the meat with salt and pepper. Burn the meat on high heat in the pan so you get a nice crust on all sides (remember the ends of the meat too).
Pour some white wine into the hot pan and bring to the boil. Pour this into a refractory dish. I cut up some onions, garlic, shallots and put in the pan. Pour over broth and add spices and herbs. Build up the meat with a little aluminum foil and the meat is ready for frying. This method gives you a beautiful broth that you can make the sauce on.
I fry the meat at 95 degrees until it reaches a core temperature of 56 degrees. Take the meat out to let it rest for at least 20 minutes before cutting it up. It is very important that the meat is allowed to rest after frying. Cut into thin slices of about 1 cm and serve.