Veal loin topped with lemon, parsley and tarragonVeal loin topped with lemon, parsley and tarragon
20 oz. (600 g) veal loin
2 tablespoons rapeseed oil for sautéing
Sea salt and freshly ground pepper
1/2 bunch broad leaf parsley
1.7 oz. (50 g) freshly grated Prima Donna maturo
Finely grated zest of 1 unsprayed or organic lemon
Finely grated zest of 1 unsprayed or organic orange
1 teaspoon fennel seeds
1 tablespoon balsamic vinegar
1 tablespoon cold-pressed rapeseed oil
Remove the tendons and fat from the veal loin. Heat the pan, add the rapeseed oil and brown the meat thoroughly (around 1 minute on each side). Remove the meat from the pan, put it in an ovenproof dish and season with salt and pepper. Put the meat in a 170° oven and cook for 20-25 min. If desired, monitor the temperature of the meat with a meat thermometer before removing it from the oven - the meat will be juicy and medium cooked at 54-55°. Remove the meat from the oven and allow to rest for around 10 min. Do not wrap it in anything so the meat does not become overdone.
Rinse, dry and chop the parsley, combine it with the freshly grated Prima Donna cheese, finely grated lemon and orange zest and crushed fennel seeds and mix thoroughly. Cut the meat into thin slices and place the slices in a dish. Season with salt and freshly ground pepper and drizzle with balsamic vinegar. Top the meat with the parsley mix and cheese mixture and drizzle with rapeseed oil to complete the topping. Serve the meat for breakfast with a fresh salad, such as a raw fennel salad.