Veal fillet with herb and pepper crust

Ingredients for 4 servings:

• 3 tbsp clarified butter or drippings
• 1 veal fillet(s) in one piece
• 2 sprigs rosemary
• 1 bulb(s) garlic, halved
• 140 g butter, room temperature
• 100 g white bread, crumbled or breadcrumbs
• 2 tsp peppercorns, colored
• 1 tbsp Mediterranean herbs, fresh or dried
• some salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

juicy, pink, from the oven

Knead the room-temperature butter, breadcrumbs or ground white bread, freshly ground or coarsely ground pepper (mixed), and Mediterranean herbs into a smooth mixture. Place this mixture in a freezer bag, roll it out to about 3-5 mm thick, and refrigerate it. Trim the fillet, season with salt and pepper, and briefly sear it on all sides in clarified butter or roasting fat along with the halved garlic bulb and rosemary. Then place everything (including the garlic and rosemary) on a baking sheet and bake in a preheated oven at 130°C (top/bottom heat) for about 25 minutes. I inserted a meat thermometer into the roast to be sure (the meat is perfectly pink at about 78°C (160°F) internal temperature!). Then remove the meat. Turn up the heat and use only the grill/top heat. Cut the crust mixture to size and place it on the meat. Grill the whole thing topping.