Whole oven-roasted veal fillet

Recipe for tender, pink-roasted veal fillet – whole veal fillet cooked in the oven.

Course Main course

Cuisine Danish

Nøgleord Veal fillet

Total Time 45

Servings people

Calories 296kcal

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.