Roast beef veal

Ingredients for Roast beef veal

Instructions for Roast beef veal

To prepare the Roast beef veal recipe, please follow these instructions:

Came the powerful herbs and like a few peppercorns, in a saucepan or sautépande with white wine and olive oil. Boil. Poke the meat approx. 15 minutes. Take it up and let it pull.

Cut the mixed summer herbs into smaller pieces. Stir the meat on a very hot griddle and let it take 10-15 minutes before cutting. Take the oil of the cheesecake with a sauce. Aim the "white wine cloud", cook in the summer and cook without lid until the vegetables are crispy tenderly. Come rucola at the last 30 seconds. Take the vegetables up and keep them warm. Boil if necessary. Layer further and whip some of the olive oil in to taste and consistency is appropriate. Season with salt and pepper.

NB!
A mild garlic cream makes the calf chopped good luck: boil if necessary. New fat garlic more in a bechamelsauce made of half milk, half cream. Blend to a viscous cream and give to the meat.