21 Nov 2019
Cooking Level: ★★☆☆☆
1kg Whole veal tenderloin
2 tbsp Rosemary leaves, plus 3 sprigs, cut into 3-inch pieces
2 tbsp Thyme leaves, plus 8 sprigs
4 tbsp Extra-virgin olive oil
Salt and freshly ground pepper to taste
6 tbsp Unsalted butter, cut into cubes
2 Garlic cloves, finely chopped
Combine the rosemary leaves, thyme leaves and 2 tbsp of the olive oil in a small bowl.
Set the veal in a baking dish and rub with the herb oil.
Cover and refrigerate, marinate for at least 2 hours or overnight.
Take out the veal and let it sit on room temperature for at least 1 hour
Preheat the oven to 180°C.
Season the veal well with salt and pepper.
In a large pan, heat the remaining 2 tbsp of olive oil until almost smoking. Add the veal and sear over high heat until well-browned all over, about 6-8 minutes.
Remove from the heat. Arrange the rosemary and thyme sprigs on the roast and top with the butter.
Scatter the garlic around the meat.
Roast for about 1 hour or until inserted in the center reach 60°C.
Remove the veal from the oven and let rest for at least 10 minutes.
Slice the veal 1/4 inch thick and arrange on a platter.
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