Veal roast beef

Category: Meat dishes
Kitchen: english
Veal roast beef

Ingredients

veal tenderloin 300-400 gr
refined olive oil 2 tbsp. l
garlic 2 cloves
salt, pepper, thyme

Cooking method

  • We clean the veal tenderloin from films (if necessary), wash, dry it with paper towels, tie it with food twine or silicone cords (I was lucky, I got it already tied). Prepare the marinade: add salt, pepper, garlic pressed with a knife and a couple of thyme sprigs to the oil. We marinate the meat from 15 minutes to 2 hours (my veal was very young, it cost 15 minutes). We heat a dry frying pan and very quickly fry the meat from all sides until crusty. We put the fried meat in foil, put garlic and thyme from the marinade on it (I poured the butter), we do not wrap the foil, but slightly cover it. We place in an oven preheated to 220 degrees for 15 minutes. During this time, it is advisable to turn the meat a couple of times or pour it over with hot oil. We take it out of the oven and let it rest for 4-5 minutes to distribute the meat juices. Cut into thin slices and serve.
  • Veal roast beef

The dish is designed for

2-3 servings

Time for preparing:

about 40 minutes

Note

With this cooking method, a medium roast is obtained. I have a gas oven without convection, perhaps for a more "sophisticated" oven 15 minutes will be a lot.

Vei
Nice and delicious!
m0use
The most important thing is delicious
Scarlett
Quote: m0use


With this cooking method, a medium roast is obtained. I have a gas oven without convection, perhaps for a more "sophisticated" oven 15 minutes will be a lot ...
Exactly, for electro 15 minutes is a lot But meat is beyond praise!
m0use
Quote: Scarlett

Exactly, for electro 15 minutes is a lot But meat is beyond praise!
Thank you . I never had electro, I don't know how in it
Scarlett
I apologize for the flood in a non-core topic, but an electric and a gas oven are two big differences! I have it only for a year - I can't get enough of it!
lu_estrada
m0use, mouse, what a wonderful roast beef!
m0use
lu_estrada, thank you, Luda!

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