Pink grilled fake fillet of veal

Ingredients for 4 servings:

• 1 ½ kg veal shoulder (false fillet)
• e.g. olive oil
• Fleur de Sel
• some rosemary sprigs
• some thyme sprigs

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 10 minutes

Take the meat out of the refrigerator 1 hour before cooking. Trim and marinate with olive oil and salt. You can also use a rub, but if you want the pure flavor of veal, stick to the simple version. Light the gas grill and turn it on full. Insert a thermometer into the center of the meat. Sear the meat on all sides on the hot grill, remove it from the grill, and let it rest briefly. It’s best to cool the grill down to 90-110°C using only one burner. Place an aluminum tray containing water or beer under the grill grate to keep the roast moist. Position the meat over the tray next to the burner for indirect grilling. Place rosemary and thyme on and under the meat. When an internal temperature of 55°C is reached (it took me about 1.5 hours), the meat will be a nice pink color. Remove the meat from the grill and wrap it in aluminum foil. Let it rest for about 10 minutes and then cut it open so that less meat juice comes out.