Veal fillet roast — a very tasty recipe for a family dinner or guests.

1 kg veal fillet

1 teaspoon sweet paprika (or sweet red pepper powder)

salt to taste

6 garlic cloves

1 tablespoon butter

Vegetables for boiling: 1 zucchini, carrot, potato and 1 dry onion

Aromatics: bay leaf, nutmeg and cloves

Vegetables for roasting: green beans, carrots, peas, corn, broccoli and others as desired

1 tablespoon butter 1 tablespoon flour 1 cup of the veal cooking liquid a pinch of salt the boiled vegetables reserved earlier

Pierce the veal with a knife and insert the garlic cloves into the meat.
Sprinkle with salt and paprika, then put the fillet in a pot over the heat and stir until it browns.
Add the butter until it melts, then add the boiling vegetables and aromatics and cover the fillet with hot water.
Simmer the veal fillet roast over medium heat until it is half-cooked.
Remove the fillet from the liquid and place it on a baking tray with the vegetables you choose for roasting. Keep the boiled vegetables aside to use in the sauce.
Turn the oven to broil (top heat) and occasionally baste the roast with its own juices.
When the meat starts to take on a golden color, brush it with a little butter and remove the tray from the oven.
To make the sauce: in a pan melt the butter and stir in the flour.
Add the reserved veal cooking liquid and salt and stir.
Blend the boiled vegetables that were set aside and add them to the sauce as well.
Let the sauce simmer for a short while.
Serve the veal fillet roast with the sauce and mashed potatoes or pasta boiled and tossed with a little butter.

The delicious roast veal fillet method is from our friend and cook on Shou Tabkhin Al-Yawm:

Click Fatima's name to visit her page on our site and discover her tasty recipes

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Veal Fillet Roast

Prep checklist