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🍽️ Veal Fillet Tips with Rosemary-Honey Glaze

327 kcal · 30 min · 4 servings

Ingredients

• 800 g veal fillet (middle piece)
• 2 tbsp herbs of Provence
• olive oil
• 1 untreated lemon
• 1 tsp coriander seeds
• 4 tbsp rosemary honey
• 1 tbsp soy sauce
• salt
• pepper (from the mill)

Instructions

1. 1. Preheat the oven to 220 degrees Celsius. Set the heating function to top and bottom heat.
2. 2. Rinse the meat under running water. Then pat it completely dry with a kitchen towel.
3. 3. Sprinkle the meat evenly with the herbs.
4. 4. Drizzle the meat with a little oil.
5. 5. Place the meat on a baking sheet that you have lined with baking paper.
6. 6. Roast the meat in the preheated oven for about 10 minutes.
7. 7. Reduce the oven temperature to 160 degrees Celsius.
8. 8. Finish cooking the meat for another 30 minutes.
9. 9. Turn the meat occasionally during the cooking time so that it browns evenly.
10. 10. Peel the lemon skin to obtain the zest (the colored outer layer). Make sure to remove only the colored skin and not the white pith.
11. 11. Squeeze the juice out of the lemon.
12. 12. Coarsely crush the coriander in a mortar.
13. 13. Whisk the lemon juice, lemon zest, honey, and soy sauce together in a bowl to make a sauce.
14. 14. Remove the meat from the oven about 10 minutes before the end of the cooking time.
15. 15. Brush the meat with the prepared honey-lemon mixture.
16. 16. Season the meat with salt and pepper to taste.
17. 17. Place the meat back in the oven to brown the glaze.
18. 18. Remove the finished meat from the oven.
19. 19. Let the meat rest briefly so that the meat juices distribute.
20. 20. Slice the meat.
21. 21. Serve the fillet tips warm.

Nutrition per serving

• kcal: 327
• Protein: 43 g · Fett/Fat: 11 g · Carbs: 12 g