Veal Fillet, Crushed Fingerling Potatoes, and Rapini with a Honey and Chervil Vinaigrette

Veal Fillet, Crushed Fingerling Potatoes, and Rapini with a Honey and Chervil Vinaigrette

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Veal Fillet, Crushed Fingerling Potatoes, and Rapini with a Honey and Chervil Vinaigrette

Ingredients:

 750 ml (3 cups) fingerling potatoes
 30 ml (2 tbsp.) olive oil
 1 600 g veal fillet
 750 ml (3 cups) rapini
Vinaigrette
 1 clove of garlic, minced
 15 ml (1 tbsp.) honey
 15 ml (1 tbsp.) Dijon mustard
 Juice of half a lemon
 45 ml (3 tbsp.) olive oil
 30 ml (2 tbsp.) chervil, chopped

Preparation:

1

Oven temperature: 200/400

2

In a bowl, mix the garlic with the honey and mustard with a whisk. Add the lemon juice and the oil while stirring. Add the chervil and stir.

3

In a pot filled with cold salted water over high heat, cook the potatoes for about 15 minutes or until tender.

4

Once the potatoes are cooked, place them on a baking sheet covered with parchment paper. Crush them using a fork. Season the potatoes and drizzle them with oil.

5

In a large ovenproof frying pan, sear the veal fillet in the oil for 2 minutes on each side and season. Place the frying pan in the oven and cook for about 8 minutes or until the internal temperature reaches 52/125. Let the meat rest for 5 minutes.

6

Meanwhile, in a frying pan over medium heat, sauté the rapini in a drizzle of oil for 3 minutes.

7

Carve the fillet into rounds and serve with the crushed potatoes and rapini drizzled with the vinaigrette.

Ingredients

 750 ml (3 cups) fingerling potatoes
 30 ml (2 tbsp.) olive oil
 1 600 g veal fillet
 750 ml (3 cups) rapini
Vinaigrette
 1 clove of garlic, minced
 15 ml (1 tbsp.) honey
 15 ml (1 tbsp.) Dijon mustard
 Juice of half a lemon
 45 ml (3 tbsp.) olive oil
 30 ml (2 tbsp.) chervil, chopped

Directions

1

Oven temperature: 200/400

2

In a bowl, mix the garlic with the honey and mustard with a whisk. Add the lemon juice and the oil while stirring. Add the chervil and stir.

3

In a pot filled with cold salted water over high heat, cook the potatoes for about 15 minutes or until tender.

4

Once the potatoes are cooked, place them on a baking sheet covered with parchment paper. Crush them using a fork. Season the potatoes and drizzle them with oil.

5

In a large ovenproof frying pan, sear the veal fillet in the oil for 2 minutes on each side and season. Place the frying pan in the oven and cook for about 8 minutes or until the internal temperature reaches 52/125. Let the meat rest for 5 minutes.

6

Meanwhile, in a frying pan over medium heat, sauté the rapini in a drizzle of oil for 3 minutes.

7

Carve the fillet into rounds and serve with the crushed potatoes and rapini drizzled with the vinaigrette.

Veal Fillet, Crushed Fingerling Potatoes, and Rapini with a Honey and Chervil Vinaigrette


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About us

The “Trusted Veal from Europe: A Trusted Tradition” campaign aims to promote European veal among meat consumers in North America and Japan.

It is co-funded by the European Union and executed by the Dutch Meat Industry Association (COV) in order to raise awareness about European veal as a high-quality, safe alternative to other meats.