Crispy Broiled Veal Fillet - Tender & Flavorful Delight
Nutritional value per serving
Calories350kcal
Carbs2gram
Fat20gram
Protein38gram
Ingredients
- Veal fillet (choose fresh, firm, and pink flesh)400 g
- Olive oil (extra virgin for best flavor)2 tbsp
- Salt (preferably sea salt or kosher salt)1 tsp
- Black pepper (freshly ground)0.5 tsp
- Garlic powder (optional)0.5 tsp
- Fresh rosemary (optional, for aroma)1 tbsp
This recipe guides you step-by-step on how to broil a veal fillet to achieve a crispy outer crust while keeping the inside tender and juicy. With simple ingredients and clear instructions, this dish is perfect for home cooks looking to impress with minimal effort. The total cost of ingredients is approximately $18 (USD), €16 (Euros), £14 (Pounds), and ₹1500 (Rupees). The dish contains about 350 kcal per serving, fits well within a high-protein diet, and is medium difficulty with a total cooking time of 25 minutes.
Preparation instructions
Preheat the Broiler and Prepare Veal
1Preheat your oven broiler on high and position the oven rack about 10 cm (4 inches) below the heating element. Pat the veal fillet dry with paper towels to ensure it crisps well.
Season the Veal
2Brush both sides of the veal fillet with olive oil. Sprinkle salt, pepper, and garlic powder evenly on all sides. Add some chopped fresh rosemary over the top if using. This enhances flavor and aroma.
Prepare Broiling Pan and Place Veal
3Place the seasoned veal fillet on a broiling pan or a wire rack set over a baking sheet. This allows air circulation and helps the meat crisp all around.
Broil the Veal
4Broil the veal fillet for about 6 minutes on one side without moving it, to allow a crispy crust to form. Then carefully flip the fillet and broil for an additional 5-7 minutes, depending on thickness, until the internal temperature reaches 63°C (145°F) for medium-rare, or up to 70°C (160°F) if you prefer it more cooked. Use a meat thermometer to check safely.
Rest the Veal
5Remove the veal from the oven and transfer it to a plate. Tent loosely with foil and let it rest for 5 minutes. This allows juices to redistribute, ensuring a juicy fillet.
Cooking Tips
1Always use a meat thermometer to verify internal temperature to ensure food safety and desired doneness.
2Avoid cross-contamination by using separate utensils and cutting boards for raw meat and other ingredients.
3For extra flavor, marinate veal in olive oil, garlic, and herbs 30 minutes before broiling.
4If your broiler only has one setting, keep a close eye to prevent burning due to veal’s thinness.
Equipment Needed
- Broiling pan or wire rack with baking sheet
- Meat thermometer
- Tongs
- Brush for oiling
- Oven mitts
Grocery Shopping List
- [ ] Veal fillet (400g) - around $15. Look for firm, fresh meat with a light pink color.
- [ ] Olive oil - around $0.50 for required amount. Choose extra virgin for best taste.
- [ ] Salt - minimal cost, use sea or kosher salt.
- [ ] Black pepper - minimal cost, freshly ground adds more flavor.
- [ ] Garlic powder (optional) - minimal cost.
- [ ] Fresh rosemary (optional) - around $1, select fresh, green sprigs.
Total estimated cost: $18
FAQ
How do I know when veal fillet is cooked safely?
Use a meat thermometer and check the internal temperature reaches at least 63°C (145°F) for medium-rare. Let it rest for 3 minutes before cutting. Cooking beyond 70°C (160°F) ensures more doneness but can make veal less tender.
Can I use other cuts of veal for this recipe?
Yes, but fillet is the most tender and cooks quickly. Thicker cuts may require more cooking time and careful monitoring to avoid dryness.
What if I don’t have a meat thermometer?
You can check by cutting into the thickest part; the juices should run clear and meat should be firm but still slightly springy. However, a thermometer is the safest and most reliable method.
How do I avoid cross-contamination while handling raw veal?
Use separate cutting boards and utensils for raw meat and wash your hands thoroughly with soap and water before handling other ingredients.