Veal with Herbs

Veal with Herbs.jpg

Makes 4 servings.

When there are so few ingredients called for and such a short roasting time, it is important to buy the best quality meat. I like to serve this dish at room temperature.  It’s easy to prepare and full of fresh herbs.


  • 1½ pounds veal fillet, rack of veal boned and tied (See Note)
  • 2 tablespoons extra- virgin olive oil


  • 3 garlic cloves, quartered
  • 3/4 cuploosely packed tarragon leaves
  • 1 cup loosely packed flat leaf parsley   
  • Grated lemon rind from 1 lemon
  • 1½ tablespoons lemon juice
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper


  1. Preheat the oven to 350F.
  2. Chop as finely as you can the coating ingredients. I use a food processor fitted with a steel blade, scraping the sides of the bowl. Set aside.
  3. Pat dry the fillet with paper towels.
  4. Heat the oil in a heavy skillet and sauté the fillet over medium- high heat turning for 10 minutes.  The meat should be brown (tongs work very well for turning the fillet)
  5. Remove from the heat and season lightly with salt and pepper.
  6. Coat the meat with the HERB COATING and roast for 10 minutes. Turn over and roast for another 10 minutes.
  7. Remove from oven and cover with foil to cool.


Remove the strings and cut the meat into medium-thin slices.  Serve with all the skillet drippings.


For 1½ pounds of boned veal fillet, the butcher removed 3 ribs.