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🍽️ Grilled Veal with Fresh Tomato and Lemon Sauce
472 kcal · 30 min · 4 servings
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Ingredients
- 3 stalks celery
- 300 g cherry tomatoes
- 50 g black olives (pitted)
- 1 untreated lemon
- 1 onion
- 2 garlic cloves
- 100 ml olive oil
- 200 ml veal stock
- salt
- pepper
- 800 g veal top round
- herbs (for garnish, e.g. parsley)
Instructions
- 1. Wash the celery thoroughly and cut it into small cubes.
- 2. Dip the tomatoes briefly into boiling water to blanch them (cook briefly in boiling water).
- 3. Shock the tomatoes immediately in cold water and peel off the skin.
- 4. Cut the olives into thin rings.
- 5. Wash the lemon under hot water and dry it.
- 6. Grate about half of the lemon peel.
- 7. Squeeze the juice from the lemon.
- 8. Peel the onion and the garlic.
- 9. Finely dice the onion and the garlic.
- 10. Heat 2 tablespoons of oil in a pan.
- 11. Sauté the onions and garlic in it until translucent.
- 12. Deglaze the pan with meat stock.
- 13. Let the sauce simmer uncovered for about 5 minutes.
- 14. Remove the pan from the heat.
- 15. Fold in the celery, tomatoes, olives, lemon juice, lemon zest, and remaining oil.
- 16. Season the sauce with salt and pepper.
- 17. Let the sauce infuse for about 30 minutes.
- 18. Rinse the meat briefly and pat it dry.
- 19. Trim the fat layer on the meat thinner, but do not remove it completely.
- 20. Season the meat generously with salt and pepper all over.
- 21. Place the meat on the grill.
- 22. Grill the meat over medium heat with the lid closed for about 35 minutes.
- 23. Turn the meat occasionally during grilling.
- 24. Let the meat rest for a few minutes wrapped in foil after grilling.
- 25. Taste the vinaigrette one last time and adjust seasoning.
- 26. Slice the meat into thin slices.
- 27. Lightly salt the meat slices.
- 28. Drizzle the meat with the vinaigrette.
- 29. Garnish the dish with fresh herbs.
- 30. Serve the meat warm.
Nutrition per serving
- kcal: 472
- Protein: 48 g · Fett/Fat: 28 g · Carbs: 5 g