Whole oven-roasted veal fillet – tender, juicy and perfectly pink.
Whole oven-roasted veal fillet – tender, juicy and perfectly pink. Veal fillet is a wonderful cut with a mild, delicate flavour, and with this method it is really easy to get a perfect result every time.
I start by browning the veal fillet well in oil or clarified butter in a very hot pan. It needs plenty of colour on all sides – that gives both flavour and a lovely crust. Then it goes straight into the oven, where I roast it until the core temperature reaches 53°C.
Once the fillet comes out of the oven, I let it rest for about 15 minutes before carving. That way you get the most delicious piece of meat – juicy, tender and beautifully pink all the way through.
And that is actually what I love about a whole roast veal fillet – it doesn’t have to be complicated at all. A good piece of meat, a hot pan, a meat thermometer and the right core temperature, and you are well on your way.
Serve the roast veal fillet for dinner with, for example, crisp roast potatoes, a good sauce and a fresh salad or vegetables. It is also excellent cold the next day, cut into very thin slices as cold cuts, in sandwiches or on smørrebrød (open-faced rye bread sandwiches).
And of course it is perfect if you want to make a classic vitello tonnato. Here the veal fillet can conveniently be cooked in advance, chilled and cut into wafer-thin slices before serving.
A simple, reliable way to cook veal fillet in the oven – perfect when you want the meat tender, juicy and beautifully pink.
Whole oven-roasted veal fillet
Ingredients
- 1 veal fillet, about 800 g
- Oil or clarified butter, for frying
- Salt and freshly ground pepper
- Fresh herbs and crushed garlic cloves (optional)
Method
- Trim the fillet of any sinew and membrane, and season with salt and freshly ground pepper.
- Melt a good knob of clarified butter or heat some oil in a frying pan, and brown the fillet well on all sides over a high heat. Add a few crushed garlic cloves, some rosemary or similar, if you like.If your pan is ovenproof, you can leave the fillet in it – otherwise transfer it to an ovenproof dish.
- Insert a meat thermometer into the veal fillet. Do this at the thickest point, pushing it in from the side so you don’t make a hole halfway through the joint.
- Place the fillet in a preheated conventional oven (top and bottom heat) at 160°C and cook until the core temperature reaches about 53°C.
- Let it rest on a chopping board for about 15 minutes before carving. At this temperature the fillet will be a lovely pink and really juicy.If you prefer it more well done, cook the fillet until the core temperature is about 56°C, then let it rest for about 15 minutes.
- Slice the veal fillet and serve as you wish.
Nutrition
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