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Roasted Veal Tenderloin with Herbs

Time: ★★★☆☆

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

  1. Combine the rosemary leaves, thyme leaves and 2 tbsp of the olive oil in a small bowl.

  2. Set the veal in a baking dish and rub with the herb oil.

  3. Cover and refrigerate, marinate for at least 2 hours or overnight.

  4. Take out the veal and let it sit on room temperature for at least 1 hour

  5. Preheat the oven to 180°C.

  6. Season the veal well with salt and pepper.

  7. 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.

  8. Remove from the heat. Arrange the rosemary and thyme sprigs on the roast and top with the butter.

  9. Scatter the garlic around the meat.

  10. Roast for about 1 hour or until inserted in the center reach 60°C.

  11. Remove the veal from the oven and let rest for at least 10 minutes.

  12. Slice the veal 1/4 inch thick and arrange on a platter.

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