
Veal Fillet with Herbs
Veal Fillet with Herbs is a quick and easy way to cook up the perfect meal after a day of hard work.
Ingredients
- 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
Instructions
- 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