- A large frying pan
- An oven large enough for the frying pan
- Something to turn a 2 lbs. piece of meat with
- A meat thermometer (or good instincts)
- Tin foil
- 3 lbs. of back of veal without bones
- Coarse salt
- Black pepper
- Olive oil (about 4 tablespoons)
Get the veal from a good butcher. Try not to faint at the price. 3 lbs. are likely to be two pieces, see that the pieces have the same thickness. Measure that thickness (in centimetres).
Get the veal out of the fridge 30 minutes before preparation. Pre-heat the stove to 150°.
Rub the meat with salt and pepper. Heat olive oil in the pan until it starts to smell nice. If you have a powerful stove, do not use the highest setting, but medium high. Fry the veal on both sides until it starts to brown. Then put the pan in the oven at middle height.
Leave it in for about 10 minutes per centimetre, then check inner temperature. Should be about 65°C. When you are getting close, 5 minutes can make a difference of 5 degrees!
Get the pan out. Let the oven cool down to 50 to 60°C. Get the meat out of the pan and wrap in tinfoil (what was "up" during roasting should now be "down"). Put in oven to rest (together with the plates you are going to use) and make/finish the other dishes (about 20 minutes).
Note that you cannot create gravy from the contents of the frying pan -- it's too salty!
I made a sauce from shallots, a garlic clove, cognac, gravy paste, a bit of orange peel, and cream, and served cowberries on the side. If I did not have gravy paste, I might have roasted a bit of tomato paste after the shallots started to brown and thickened the sauce with a bit of starch after the alcohol had boiled away.
Cut in thin slices when serving.
To re-heat, spread slices on a plate and microwave to lukewarm. You are doing yourself a disservice if you try to get it back to "hot".
I served it with Brussels sprouts and boiled potatoes the first day, with green beans and potato croquettes the second, and ate the rest on toasted pita bread. All very good.
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