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Roast veal with courgettes
25 m active | 1 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 520
  • Fat about 30g
  • Carbohydrates about 8g
  • Protein about 51g
This is needed
This is needed for 4 people
  • 800 g veal rib eye
  • 1 garlic clove, pressed
  • 0.5 tsp salt
  • 1 courgettes (approx. 200 g), finely grated
  • 50 g grated Parmesan
  • 1 bunch flat-leaf parsley
  • 2 tbsp unsalted, shelled pistachios, finely chopped
  • 2 pieces kitchen twine (approx. 50 cm each)
  • a little pepper
Vinaigrette
  • 3 tbsp olive oil
  • 150 g raspberries, slightly crushed
  • 2 tbsp vinegar
  • a little sea salt
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And that's how it's done
And that's how it's done
Remove the meat from the fridge approx. 1 hr. before cooking. Place the oven tray in the centre of the oven and preheat the oven to 240°C. Mix the courgettes and salt, steep for approx. 30 mins. in a sieve, then press out all the excess liquid. Mix the courgettes, garlic, pistachios, cheese and parsley with a fork. Using a sharp knife, make incisions into the sides of the rib eye, stuff with the courgette mixture, tie up and season.
Roast in the oven
Brown for approx. 10 mins., turn down the heat to 180 °C and cook for about another 25 mins. The core temperature of the meat should be around 60 °C.
Vinaigrette
Combine the raspberries, oil and vinegar and serve with the meat. Sprinkle with Fleur de Sel.