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🍽️ Veal loin with herb crust and ratatouille

580 kcal · 30 min · 4 servings

Ingredients

• 700 g veal loin (kitchen-ready, boneless)
• salt
• pepper (from the mill)
• olive oil
• 160 g cream cheese (plain)
• 3 tbsp freshly chopped herbs (e.g. basil, parsley, thyme, rosemary, sage)
• 2 tbsp medium-hot mustard
• 100 g breadcrumbs
• 2 yellow bell peppers
• 1 zucchini
• 1 eggplant
• 200 g tomatoes
• 350 g cherry tomatoes
• 1 onion
• 2 garlic cloves
• 1.5 tbsp tomato paste
• 120 ml vegetable broth
• 1 small bunch of kitchen herbs (basil, rosemary, sage, thyme, oregano)
• 2 tbsp green, pitted olives
• 1 tbsp capers (jar)

Instructions

1. 1. Preheat the oven to 120 degrees Celsius with top and bottom heat.
2. 2. Wash the meat and pat it dry with a kitchen towel.
3. 3. Season the meat with salt and pepper.
4. 4. Heat 2 tablespoons of oil in a large pan.
5. 5. Sear the meat on all sides until brown.
6. 6. Place the meat in the preheated oven.
7. 7. Cook the meat for about 1 hour and 30 minutes until pink inside.
8. 8. Mix cream cheese, mustard, herbs, and breadcrumbs in a bowl.
9. 9. Season the herb mixture with salt and pepper.
10. 10. Wash the vegetables and remove hard stems or cores.
11. 11. Cut the vegetables into bite-sized pieces.
12. 12. Peel the onion and garlic.
13. 13. Roughly chop the onion and garlic.
14. 14. Heat 2 tablespoons of oil in a pot.
15. 15. Sauté the onion and garlic until translucent.
16. 16. Add the remaining vegetables to the pot.
17. 17. Sauté the vegetables briefly.
18. 18. Stir the tomato paste into the vegetables.
19. 19. Deglaze the mixture with the broth.
20. 20. Season with salt and pepper.
21. 21. Add the herb bouquet to the pot.
22. 22. Simmer the vegetables over medium heat for 5 to 10 minutes.
23. 23. Add olives and capers to the vegetables.
24. 24. Remove the herb bouquet from the pot.
25. 25. Taste the vegetables and adjust seasoning with salt and pepper.
26. 26. Take the meat out of the oven.
27. 27. Spread the herb mixture evenly over the meat.
28. 28. Increase the oven temperature to 200 degrees Celsius with top and bottom heat.
29. 29. Gratin the meat in the oven for about 15 minutes.
30. 30. Take the meat out of the oven.
31. 31. Slice the meat.
32. 32. Warm the plates.
33. 33. Serve the meat slices with the ratatouille on the plates.

Nutrition per serving

• kcal: 580
• Protein: 42 g · Fett/Fat: 28 g · Carbs: 28 g