John Myers
Ingredients for 2 servings:
- 400 g veal fillet(s)
- ½ tsp black pepper
- ½ tsp white pepper
- ½ tsp Szechuan pepper
- ½ tsp peppercorns, pink
- 2 allspice berries
- ¼ tsp salt
- ¼ tsp sugar
- Oil for frying
Instructions
Working time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 30 minutes
a recipe for pepper lovers
Roast the peppercorns and allspice berries in a pan without fat until they begin to smell. Finely grind the spices, including the salt and sugar, and set aside. Preheat the oven to 120°C (top/bottom heat). If you’ve got the end piece of veal fillet, cut the narrow end in half, fold it over, and tie it with kitchen string to ensure the fillet is evenly thick all over. If the middle piece is even, this step is unnecessary. Rub the veal fillet with the ground spices. Heat oil in a pan and sear the seasoned piece of meat on all sides until a golden crust forms. Wrap the piece of meat in aluminum foil, place it in the preheated oven, and let it cook. To make it pink, it needs to stay in the oven for about 15-20 minutes, depending on its thickness. The meat in the photo was in the oven for 30 minutes, then it’s cooked through. Important: Remove the meat from the oven before eating and let it rest for a short while so that it stays nice and juicy.
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