Fillet of Veal

[grumbledoak]

Hi guys

The OH wanted to try veal schitzel but, being an ex-veggie, has managed to purchase an eye-wateringly expensive 300g fillet of veal instead. Even the butcher said "please don't breadcrumb this".

So, what do I do with it?

[bobthemonkey]

The obvious answer is to gently roast it, deglaze the pan with a little red wine, and serve with somme good quality potatoesa, nothing more.

This Angela Hartnett recipe sounds interesting however.
http://www.bbc.co.uk/food/recipes/database/roasted...

Veal fillet responds quite well to roasting. I have a fantastic Italian recipe from the late 40's where you pot roast it in white wine. The meat is absolutly divine.

Edited by bobthemonkey on Saturday 24th January 14:52

[cramorra]

Roast it whole (pink of course) and then with a nice cepe sauce

or vitello tonnato (although this is probably though for the ex veggie)

Sautee in white wine for 30 min, let cool, slice thinly and serve with a sauce of purred tuna (I can), juice of lemon (to taste), best available olive oil (!), salt pepper and an egg yolk (works best if you put all in a blender and thin with cooking liquid)
Ueber starter with crusty bread

or (ultra hard for ex veggie)
Carne Cruda (like beefsteak tartar just with veal) if you are into this sort of thing this is the best (full stop)

You could of course breadcrum it...

[grumbledoak]

Thanks for the ideas, guys!

Finally, I simply fried it medium rare as medallions, and deglazed the pan with butter and lemon. We had it with potatoes dauphinois and carrots.

The OH did very well (for an ex-veggie), and I get some for sandwiches tomorrow!