Roast veal filled with fresh herbs
Preparation time:60 mins.
A unique tasting recipe thanks to Well Bouillon
- 600g roasting veal (loin, topside etc.)
- 1 spoonful Dijon mustard
- Rosemary, thyme, parsley, basil, tarragon
- 1 clove of garlic
- 30 ml extra virgin olive oil
- Well Granulated Bouillon N.7 Beef or Classic, Organic Classic or “Gran Aroma”)
- Salt and pepper
Cut the meat with a knife to open it out and make it flat. Take the leaves of the herbs and tear finely. Peel and chop the garlic.
Season the meat with Well Granulated Bouillon N.7 Beef, salt and pepper. Brush the top with the mustard and sprinkle the herbs and garlic evenly. Tie up with a piece of string, to give it back a compact cylindrical shape. Then brown it in a non-stick frying pan seasoning it also on the outside with Well Granulated Bouillon N.7 Beef, salt and pepper.
Put in the preheated 180°C oven for about 30 minutes or until it reaches 52°C.
Leave it to rest for half an hour in a warm place before slicing and serving.