Servings: 4 people
Calories: 381kcal
Ingredients
- 1 pound veal loin
- 4 tbsp evoo
- 4 cloves garlic
- 3 sprigs rosemary
- 2 sprigs sage
- 5 cups broth vegetable
- 1 glasses wine white
- 1 tsp salt
Instructions
- Gently pound the opened veal loin with a meat mallet so the fibers don't tear, and then season it with salt and pepper, sprinkle on some minced garlic and some rosemary. Roll up your tenderloin. Season it and rub it with some EVOO. Finally tie it up.
- In a deep roasting pan, add some EVOO, a few cloves of garlic, add rosemary and sage. When the oil shimmers, add the tenderloin and sear it on all sides, with 2 spoons so that you will make sure to not pinch the meat.
- When the meat is seared, deglaze it with white wine and let it evaporate. Pour in 5 cups of broth and simmer it on low until a thermometer inserted in the center registers a temperature of 160 F° to 170 F°.
- Remove the veal from the pan and cover it in foil. Let it rest and simmer the sauce for 5 more 10 minutes.
- Filter the sauce through a sieve. Slice the veal, arrange it in a serving plate with some herbs and edible flowers if you wish, pour over the sauce and serve it along with more sauce on the side. MANGIA!
Nutrition
Calories: 381kcal | Carbohydrates: 6g | Protein: 23g | Fat: 24g | Sodium: 100mg | Potassium: 417mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg
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