Veal Fillet with Herbs

veal filet with herbs

Veal Fillet with Herbs

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Veal Fillet with Herbs is a quick and easy way to cook up the perfect meal after a day of hard work.
Servings: 4
Calories: 590


  • 2 lb veal fillet
  • salt and freshly milled white pepper
  • 1 tablespoon each chopped parsley burnet and chives
  • 3/4 pint hot meat stock
  • 1 cauliflower
  • 2 large tomatoes
  • 2 oz butter
  • pinch of grated nutmeg
  • 1/4 pint double cream


  • Rub the veal with salt and pepper. Sprinkle half the herbs over the meat and press in gently. Roast the meat on the bottom shelf of a moderately hot oven (200°C, 400°F, gas 6) for 20 minutes, until golden brown, adding a little hot stock from time to time, then cover the
  • meat with aluminium foil.
  • Meanwhile, clean the cauliflower, boil until very soft, drain and crush with a fork. Wash and halve the tomatoes and remove the seeds.
  • Season the cauliflower with salt, butter and nutmeg and use it to stuff the tomatoes.
  • After 50 minutes roasting time, remove the foil from the meat, sprinkle the remaining herbs over the veal and add the remaining stock.
  • Arrange the stuffed tomatoes with the meat on a flat ovenproof dish and bake for 10 minutes.
  • Thicken the roasting juices with the cream and serve separately with the veal.
  • Serve with: buttered peas and salad.
Calories: 590 kcal
Carbohydrates: 12 g
Protein: 50 g
Fat: 38g
Saturated Fat: 21 g
Trans Fat: 1 g
Cholesterol: 257 mg
Sodium: 521 mg
Potassium: 1486 mg
Fiber: 4 g
Sugar: 5 g
Vitamin A: 1386 IU
Vitamin C: 79 mg
Calcium: 103 mg
Iron: 3 mg
Ingredients Veal
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