Crispy Slow Cooked Veal Fillet: Tender Inside, Crispy Outside Delight
Nutritional value per serving
Calories320kcal
Carbs1gram
Fat15gram
Protein38gram
Ingredients
- Veal fillet (fresh, trimmed) - choose a firm and fresh cut with good marbling500 g
- Olive oil (extra virgin for searing)2 tbsp
- Unsalted butter2 tbsp
- Fresh rosemary (chopped) - fresh herbs add vibrant aroma1 tbsp
- Fresh thyme (leaves only)1 tbsp
- Garlic cloves (minced) - fresh garlic preferred for flavor3 cloves
- Salt (preferably sea salt)1 tsp
- Black pepper (freshly ground)0.5 tsp
This slow cooked veal fillet recipe delivers a beautifully tender and juicy inside with a crispy, flavorful crust. Perfect for home cooks looking to impress with simple ingredients and techniques. The slow cooking method gently cooks the veal to an ideal internal temperature of 63°C (145°F), ensuring it's safe to eat while preserving moisture. Finished with a high-heat sear, the fillet gets that irresistible crispy texture on the outside. Total ingredient cost is approximately $22 / €20 / £17 / ₹1700. The dish offers approximately 320 kcal per serving, making it suitable for a balanced omnivore diet. Difficulty is medium, with about 15 minutes prep and 1 hour 30 minutes total time for slow cooking and searing.
Preparation instructions
Season the Veal Fillet
1Pat the veal fillet dry with paper towels. Season all sides evenly with salt, black pepper, minced garlic, chopped rosemary, and thyme. This seasoning will infuse flavor deeply during slow cooking. (Duration: 5 minutes)
Prepare for Slow Cooking
2Heat 1 tablespoon of olive oil in a skillet over medium-low heat. When the oil is warm, place the veal fillet in the skillet and gently sear each side for about 2 minutes just to develop light color (not browning). Then transfer the fillet to a slow cooker or a low temperature oven-safe dish. (Duration: 10 minutes)
Slow Cook the Veal
3Set slow cooker on low heat or preheat oven to 120°C (250°F). Slowly cook the veal fillet for about 1 hour, or until a meat thermometer inserted into the thickest part reads 60°C (140°F). This slow cooking makes the veal tender and juicy while ensuring food safety. (Duration: 60 minutes)
Rest the Veal
4Remove the veal from the slow cooker or oven and let it rest wrapped loosely in foil for 10 minutes. Resting lets the juices redistribute, keeping meat moist.
Crisp the Outside
5Heat the remaining 1 tablespoon olive oil and 2 tablespoons butter in a skillet over medium-high heat. Sear the rested veal fillet for 1-2 minutes on each side until the exterior is nicely browned and crispy. The butter will add a rich flavor and crispy crust. Ensure the internal temperature reaches at least 63°C (145°F) after searing for safe consumption. (Duration: 4 minutes)
Slice and Serve
6Cut the veal fillet into thin slices across the grain for tenderness. Serve immediately to enjoy the crispy outside and tender inside contrast.
Cooking Tips
1Use a digital meat thermometer to check the internal temperature, ensuring safe and perfect cooking every time.
2Avoid cross-contamination by using separate cutting boards and utensils for raw meat and other ingredients.
3Letting the meat rest after slow cooking and before searing helps retain the juices and moisture.
4If you don't have a slow cooker, cooking in a low temperature oven works just as well for this recipe.
5For a flavor twist, add a splash of white wine or lemon juice when searing for a bright aroma.
Equipment Needed:
- Meat thermometer
- Slow cooker or oven-safe dish
- Skillet or frying pan
- Tongs or spatula
- Knife and cutting board
- Foil for resting
Grocery Shopping List
- [ ] Veal Fillet (500g) — approx. $18: Choose fresh, firm, and marbled veal from a trusted butcher or supermarket meat section.
- [ ] Olive Oil (extra virgin) — approx. $3 for bottle: Pick a bottle with a good depth of flavor.
- [ ] Unsalted Butter — approx. $1 for amount used: Use fresh butter for best taste.
- [ ] Fresh Rosemary (small bunch) — approx. $1: Look for firm, green sprigs.
- [ ] Fresh Thyme (small bunch) — approx. $1: Pick firm, fragrant leaves.
- [ ] Garlic (3 cloves) — approx. $0.50: Prefer firm cloves without sprouting.
- [ ] Salt (sea salt preferred) — approx. $1 for container
- [ ] Black Pepper (freshly ground) — approx. $1 for container
Total estimated cost: $22.50
FAQ
What internal temperature should the veal fillet reach to be safe to eat?
Veal fillet should be cooked to an internal temperature of at least 63°C (145°F) to ensure it is safe to eat.
Can I use a different cooking method if I don't have a slow cooker?
Yes, you can cook the veal fillet slowly in an oven set to 120°C (250°F) to mimic the slow cooking process.
How do I make sure the veal is crispy on the outside?
After slow cooking and resting, sear the veal in a hot skillet with butter and olive oil for 1-2 minutes per side to get a crispy crust.
Is it important to let the meat rest before searing?
Yes, resting allows the meat juices to redistribute, ensuring the veal remains juicy and tender after searing.