Description
I want to offer baked tender veal that melts in your mouth. For cooking you need a good tenderloin without fat and veins, at room temperature, weighing more than 1 kg. the temperature of the roasting depends on the weight at the rate of 5 minutes per 500 grams of meat, I have a piece of 1200 grams, so baked it for 12 minutes! This veal is good cold for sandwiches and summer salads. But if cold meat is very thinly slice with a sharp knife into slices and serve with tuna sauce - just a song! Thanks to Natalia for such a need a prescription!
Ingredients
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Pepper pink
1 pinch
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Black pepper
1 tsp
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Pepper white
1 tsp
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Coriander
1 tsp
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Cinnamon
1 pinch
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Salt
70 g
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Butter
30 g
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Veal
1200 g
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Tuna
150 g
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Anchovies
2 piece
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Capers
4 piece
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Mayonnaise
200 g
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Black pepper
Cooking
Boneless veal and bind with cooking string. Preheat the oven to 250 degrees. Spices crushed in a mortar, mix with salt.
To RUB the meat with soft butter, sprinkle with salt and spices. Bake in the oven on the middle level at the rate of 5 minutes per 500 grams of meat, I have a piece of 1200 grams and baked for exactly 12 minutes. The oven off and leave covered for 2 hours (the oven do not open!) I cooked the meat in the evening and the oven was opened in the morning. Meat to get, to shake off the excess salt.
The meat is good in itself. But I love it with tuna sauce. The tuna sauce: canned tuna (oil drained), capers, anchovies and mayonnaise to break the immersion blender. And pepper to taste.
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