Succulent Grilled Veal Fillet: A Perfect BBQ Delight
Nutritional value per serving
Calories320kcal
Carbs3gram
Fat18gram
Protein35gram
Ingredients
- Veal fillet500 g
- Olive oil2 tbsp
- Garlic cloves, minced (choose fresh and firm cloves)2 piece
- Fresh rosemary, chopped (look for vibrant green leaves)1 tbsp
- Salt (preferably sea salt)1 tsp
- Black pepper, freshly ground0.5 tsp
Discover the joy of grilling veal fillet with this beginner-friendly recipe designed for everyday home cooks. You'll learn how to prepare and grill a tender veal fillet that is juicy, flavorful, and safe to eat. The recipe includes exact ingredient measurements, step-by-step instructions, and recommended internal temperatures to ensure safe consumption. The total approximate cost of ingredients is $25 (22€ / 19£ / 2100₹), and the dish offers about 320 calories per serving. This recipe is medium in difficulty, takes 15 minutes to prepare, and about 20 minutes to cook, making it a fantastic choice for a weekend BBQ or special dinner.
Preparation instructions
Prepare the veal fillet and marinade
1Trim any excess fat from the veal fillet. In a small bowl, mix olive oil, minced garlic, chopped rosemary, salt, and black pepper. Rub this mixture evenly over the veal fillet. Let it marinate at room temperature for 15 minutes to absorb flavors.
Preheat your grill
2Preheat your barbecue grill to a medium-high heat, approximately 200°C (400°F). Clean the grates well and oil them lightly to prevent sticking.
Grill the veal fillet
3Place the veal fillet on the grill. Cook for about 4-5 minutes on each side. Use a meat thermometer to check the internal temperature; aim for at least 63°C (145°F) for medium-rare, or 71°C (160°F) for medium. Cooking time may vary depending on thickness.
Rest the meat
4Remove the veal from the grill and let it rest for about 5 minutes. Resting allows juices to redistribute, resulting in tender, juicy meat.
Slice and serve
5Slice the veal fillet against the grain into thin pieces. Serve immediately with your favorite sides and enjoy your perfectly grilled veal BBQ.
Cooking Tips
1Use a clean meat thermometer to check the internal temperature and ensure food safety.
2Avoid cross-contamination by using separate cutting boards and utensils for raw meat and vegetables.
3If you don't have fresh rosemary, dried rosemary can be used but use slightly less (about 1 tsp).
4For a smoky flavor, you can add wood chips to your grill when heating it up.
5Do not press down on the veal fillet while grilling; it squeezes out flavorful juices.
Equipment
- Grill or barbecue
- Meat thermometer
- Tongs
- Small bowl
- Knife and chopping board
- Brush or spoon for oil and marinade application
Shopping List
- [ ] Veal fillet (about 500g) - approx. $20, look for firm, pink meat with minimal fat.
- [ ] Olive oil, extra virgin - approx. $0.50 for amount used, choose cold-pressed for better flavor.
- [ ] Fresh garlic cloves (2 pieces) - approx. $0.30, select firm bulbs without mold.
- [ ] Fresh rosemary (small bundle) - approx. $1, look for bright green leaves.
- [ ] Sea salt and black pepper - approx. $0.20, fresh peppercorns preferred for grinding.
Total estimated cost: $22
FAQ
What internal temperature should veal be cooked to for safety?
Veal should be cooked to an internal temperature of at least 63°C (145°F) and then rested for 3 minutes to ensure safety according to USDA guidelines.
How can I check the doneness of the veal fillet?
Use a digital meat thermometer inserted into the thickest part of the fillet to check the internal temperature; aim for 63°C (145°F) for medium-rare or 71°C (160°F) for medium.
Can I marinate the veal fillet for longer?
Yes, you can marinate it for up to 2 hours in the refrigerator for more flavor. Always let it come back to room temperature before grilling.
Is it safe to grill veal fillet directly on the grill?
Yes, provided the grill grates are clean and oiled, and you cook the meat to the recommended internal temperature to avoid foodborne illness.
How do I avoid cross-contamination when handling raw veal?
Use separate cutting boards and utensils for raw meat and other foods. Wash hands, utensils, and surfaces thoroughly with soap and hot water after touching raw meat.