Chianina veal loin with rosemary and thyme potatoes and bacon-wrapped green beans

Ingredients for 2 servings:

• 2 racks of Chianina veal, 250 g each
• 4 m.-sized potatoes
• 100 g green beans
• 3 tbsp thyme, finely chopped
• 4 sprigs rosemary
• some olive oil
• Sea salt
• Pepper, freshly ground
• 6 slices of bacon

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

in the oven using the low-temperature cooking method

Preheat the oven to 90 degrees Celsius. Peel the potatoes, cut them into eighths, and then cut each eighth into about 4-5 smaller pieces. Boil the water, add some coarse sea salt, and boil the potato pieces for about 7-8 minutes. Drain the potatoes and rinse them. Wash and clean the veal racks, trimming any remaining fat. Peel the garlic clove. Heat olive oil in a large pan, add the garlic clove to the olive oil, and sear both racks on both sides. Then season both sides with salt and pepper and season with half of the finely chopped thyme. Remove the garlic clove before it browns. Toss the potatoes in a bowl with the olive oil, pepper, and the remaining thyme. Arrange the potatoes and veal racks in a large baking dish, on a baking sheet, or in a roasting pan. Scatter the rosemary sprigs over the potatoes and place everything in the oven. Depending on your oven, the meat will be done after about 35-45 minutes. It’s best to use a meat thermometer. The veal is medium when it has an internal temperature of 60-62 degrees. If you don’t have a thermometer, simply use the pressure method after 35 minutes. If it doesn’t give much, it’s still too raw. Then bring a pot of water to a boil. Meanwhile, wash the beans and trim the ends. When the water is boiling, cook the beans for 10-15 minutes. Then refresh them and set aside. 5 minutes before the potatoes and meat are done, wrap 6-8 beans each in a slice of bacon and fry until crispy on both sides. A good red wine, such as a 2012 Chianti Classico, goes best with this.