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
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.