Pink Cooked Veal Fillet Wrapped in Bacon with Red Wine Sauce

5 from 3 votes
Prep Time 1 hr
Cook Time 2 hrs
Total Time 3 hrs
Course Dinner
Cuisine European
Servings 5 people
Calories 81 kcal


Veal fillet and red wine sauce:

  • 1 kg Veal fillet
  • 150 g Bacon
  • 1 tbsp Chopped rosemary
  • 1 tbsp Ground rosemary
  • 1 tbsp Clarified butter
  • 1 Pc. Clove of garlic
  • 1 Pc. Rosemary sprig
  • 2 Pc. Shallots
  • 1 Pc. Carrot
  • 1 Pc. Celery stalk
  • 1 Pc. Leek
  • 2 tbsp Tomato paste
  • 300 ml Red wine
  • 800 ml Veal stock
  • Salt
  • Pepper

Potato and celery mash:

  • 500 g Floury potatoes
  • 1 Pc. Celery bulb
  • Butter
  • Milk
  • Nutmeg
  • Salt
  • Pepper

Glazed carrots:

  • 10 Pc. Carrots
  • Sugar
  • 200 ml Vegetable broth
  • Butter


Veal fillet and red wine sauce:

  • Knead the butter with the flour and wrap it in cling film and put it in the freezer.
  • Remove fat and tendons from the veal fillet, cut off the thin end and dice. Sear the fillet on all sides in hot clarified butter for 4-6 minutes, then remove from the pan.
  • Roll the meat in the rosemary. Place the thinly sliced ​​bacon side by side so that the meat can be completely covered. Tie everything up into a package with cooking twine. Once the meat has cooled down, wrap it tightly in aluminum foil and let it rest in the refrigerator.
  • For the sauce, roughly dice the vegetables and sauté in the frying fat. Roast with tomato paste and deglaze with red wine. Add the veal stock and reduce to a third. Then pass everything through a sieve and set aside.
  • Take the meat out of the refrigerator one hour before processing. Preheat the oven to 80 degrees top / bottom heat and place a bowl under the wire rack. Place the meat on the grid over the dish and cook for about 1.5 hours. Check the core temperature with a meat thermometer. At 57-60 degrees it is pink and tender and the bacon is crispy.
  • Heat the sauce on the stove. Season to taste with salt and pepper and, if necessary, thicken with a sauce thickener.
  • Remove the cooking twine from the meat, cut into slices and serve with the sauce.

Potato and celery mash:

  • Peel and roughly dice the potatoes and celery. Put everything in a saucepan with water, add salt and cook.
  • When everything is soft, pour off the water. Add butter and warm milk and mash into a coarse puree. Season to taste with nutmeg, salt and pepper. Potato and / or celery pieces may well be present in a mash.

Glazed carrots:

  • Clean the carrots and cut diagonally into fine, equal-sized pieces.
  • Melt the butter with sugar in a pan, add the sliced ​​carrots. Turn over and over again so that the carrots are nicely caramelized. Then fill up with vegetable stock and simmer until the liquid has boiled away.


Serving: 100gCalories: 81kcalCarbohydrates: 3gProtein: 7.8gFat: 3.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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