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
- Preheat the oven to 350F.
- 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.
- Pat dry the fillet with paper towels.
- 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)
- Remove from the heat and season lightly with salt and pepper.
- Coat the meat with the HERB COATING and roast for 10 minutes. Turn over and roast for another 10 minutes.
- 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.