Serves 4–6

1/2 tsp each of sea salt and freshly ground black pepper
1 tbsp organic orange zest (removed with a zester)
1/2 tsp red peppercorns
40–50 g finely chopped herbs (chives, parsley, tarragon, dill, basil, thyme, rosemary etc.)
400 g veal fillet
15 g clarified butter
1 tbsp olive oil
400 ml veal stock (from a jar)
20–30 g cold butter in small pieces

cling film

Per portion: 218 kcal / 913 kJ / protein 21g, fat 15g, carbohydrate 1g

1. Crush the salt, pepper, orange zest and red peppercorns in a pestle and mortar. Spread out the herbs on a large sheet of cling film and mix with the crushed spices.

2. Brown the veal all over in clarified butter and olive oil in the Miele small deep-sided oven dish on the hob on setting 7 for 4–5 min. Put the meat onto the herbs and wrap tightly in the cling film.

3. Cook the meat in a baking tin in the steam oven. Setting: Steam/cook meat/90°C/35–45 min. Take the veal out of the cling film and leave to rest on a plate in the open oven for 5–7 min. Warm the dinner plates in the warming drawer.

4. Heat up the veal stock. Pour the juices from the baking tin through a sieve into the stock and boil uncovered until only 7–8 tbsp of the liquid remain. Leave the pan next to the hob and stir in the butter pieces.

5. Slice the veal and serve with the sauce.