Monday, June 27, 2011



INGREDIENTS:       ( serves  8-10 )

1-1/2   kg  veal fillet, well trimmed and tied
5-6  cloves  garlic, sliced
5-6   stalks fresh thyme


3  tbsp olive oil
3-4  cloves garlic, minced
1  tsp salt
1/2  tsp black pepper
1  tsp  basil, dried
1  tsp  oregano, dried
1  tsp paprika
2  tbsp  flour

Assorted  vegetables

  • Prepare this dish a day or few hours ahead. Make few slits inside the meat and push garlic and thyme inside the holes.
  • Marinade mixture: Mix the oil, garlic, salt, black pepper, basil, oregano and paprika together. Place the fillet in a shallow dish. Pour the marinade over the meat. Cover and place in the fridge, turn occasionally.
  • Heat oven to 200c.
  • Lift the meat onto the roasting pan. Reserve the marinade. Roast the meat 50-60 minutes until partially cooked. Brush the meat occasionally during cooking with the marinade.
  • Reduce heat to 180c. Cover meat loosely with foil and cook 20-25 minutes more until meat is well done.
  • When the meat is cooked wrap in foil to keep warm and rest for 10 minutes.
  • Stir flour into the pan drippings. Add little water if necessary. Cook until smooth and thickened. Strain if necessary. Season to taste. Slice the fillet and serve wih the sauce.
TIPS   - In the middle of cooking time, arrage assorted vegetables around the meat, brush with oil or the marinate mixture. Roast with meat until cooked.

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