Veal fillet in a herb coating

Ingredients for 4 servings:

• 1 kg veal fillet(s)
• 2 tbsp olive oil
• 1 bunch parsley, flat
• 1 bunch of thyme
• 1 bunch rosemary
• 4 garlic cloves
• 100 g butter, room temperature
• 2 tbsp mustard, preferably Dijon mustard
• 100 g breadcrumbs, more if needed
• salt and pepper
• n. B. Organic lemon(s), zest thereof, and/or Parmesan, grated, optional

Instructions

Working time approx. 45 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 2 hours; Total time approx. 3 hours

Low temperature

Preheat the oven to 80°C (top/bottom heat). Clean the veal fillet and remove any remaining skin and tendons. Season with salt and pepper and sear on all sides in a pan or cast-iron roasting pan until a nice crust develops. Place the fillet in the preheated oven (I leave it in the roasting pan) and bring to an internal temperature of approximately 58–60°C (130–140°F). This will ensure it is nice and pink inside. A meat thermometer can be used for this. Cook the fillet for approximately one and a half to two hours, depending on the oven. Meanwhile, prepare the herb crust. Remove the stalks from the parsley, thyme, and rosemary and finely chop the herbs. Crush the garlic cloves and chop as finely as possible. Mix with the butter and breadcrumbs until spreadable. Season with salt and pepper. Tip: Not a must – but I like to add a little zest from an organic lemon and freshly grated Parmesan cheese to taste. Roll out the mixture flat between two layers of baking paper (approx. 0.5 cm thick). I make sure that it is the same length as my veal fillet and wide enough to cover the surface. When the fillet has reached its core temperature, remove it from the oven and set aside to rest for about 10 minutes. Wrap it twice in aluminum foil and wrap it in a kitchen towel. While you wait, preheat the oven to 200°C (top/bottom heat). Brush the slightly cooled fillet with the Dijon mustard and cover with the herb mixture. Return to the oven for about 5 – 7 minutes so that the herb crust can bake until crispy. Let the fillet rest for a few minutes and then serve. Goes well with, for example, salads. E.g. a light veal stock reduction, potato gratin, green beans, glazed carrots or Brussels sprouts with cranberries.