Grilled veal fillet served with homemade gravy on a wooden platter

Succulent Grilled Veal Fillet with Rich Homemade Gravy

Name: Succulent Grilled Veal Fillet with Rich Homemade Gravy
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: International
Ingredients: 600 g Veal fillet; 2 tbsp Olive oil; 1 tsp Salt; 0.5 tsp Black pepper; 2 piece Garlic cloves, minced; 30 g Butter; 2 tbsp All-purpose flour; 250 ml Beef or veal stock; 1 tsp Fresh thyme (optional)

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easy

25 min

Nutritional value per serving

Calories350kcal

Carbs5gram

Fat15gram

Protein45gram

Ingredients

Quantity

Veal fillet600 g
Olive oil2 tbsp
Salt1 tsp
Black pepper0.5 tsp
Garlic cloves, minced2 piece
Butter30 g
All-purpose flour2 tbsp
Beef or veal stock250 ml
Fresh thyme (optional)1 tsp

This recipe guides you through grilling a tender veal fillet paired with a rich, flavorful homemade gravy. Perfectly grilled veal is juicy and tender, complemented by a silky gravy made from pan drippings and simple ingredients. Ideal for novice home cooks, the recipe emphasizes food safety with recommended internal temperatures and hygienic handling. Total ingredient cost is approximately $18/€16/£14/₹1500. The dish serves 4, contains about 350 kcal per serving, and suits a low-carb diet. Preparation complexity is easy with a total cooking time of 40 minutes.

Preparation instructions

Prepare the veal fillet

1Pat the veal fillet dry with paper towels. This helps achieve a good sear. Rub the fillet evenly with olive oil, then season with salt and black pepper. Let it rest at room temperature for 10 minutes before grilling to cook more evenly.

Preheat the grill

2Heat your grill or grill pan to medium-high heat (about 200°C/390°F). Proper preheating ensures nice grill marks and even cooking.

Grill the veal fillet

3Place the veal fillet on the grill. Grill each side for about 4-5 minutes, turning once, to reach medium doneness. Use a food thermometer to check doneness; the internal temperature should reach 63°C (145°F) for medium. Let the meat rest 5 minutes after removing from heat; carryover cooking will increase temperature slightly and juices will redistribute.

Prepare the gravy base

4While the veal rests, melt butter in a small saucepan over medium heat. Add minced garlic and cook for 1 minute until fragrant, but not browned.

Make the gravy

5Stir in flour and cook for 1-2 minutes until it forms a light roux. Gradually whisk in the beef or veal stock and fresh thyme if using. Simmer the sauce gently for 5-7 minutes until it thickens to desired consistency. Season with salt and pepper to taste.

Serve

6Slice the grilled veal fillet and arrange on plates. Pour the homemade gravy over or alongside the meat. Serve immediately for best flavor and texture.

Cooking Tips

1Always use a clean food thermometer to check the internal temperature of the veal for safe consumption and desired doneness.

2Avoid cross-contamination by using separate utensils and plates for raw and cooked veal.

3Letting the meat rest after grilling keeps it juicy and tender.

4If you don’t have beef or veal stock, you can substitute with good-quality chicken stock or vegetable stock.

Equipment Needed

Grill or grill pan
Tongs for turning meat
Meat thermometer
Small saucepan
Whisk
Knife and cutting board
Serving plates

Shopping List

[ ] Veal fillet (600g): Around $15 - Choose fresh, lean veal with a bright pink color and little fat.
[ ] Olive oil (2 tbsp): Around $0.50 - Use extra virgin for better flavor.
[ ] Salt (1 tsp): Minimal cost - Prefer sea salt or kosher salt for seasoning.
[ ] Black pepper (0.5 tsp): Minimal cost - Freshly ground gives best taste.
[ ] Garlic cloves (2 pieces): Around $0.30 - Look for firm, tight bulbs.
[ ] Butter (30g): Around $0.50 - Unsalted butter preferred.
[ ] All-purpose flour (2 tbsp): Minimal cost - Use fresh flour for best results.
[ ] Beef or veal stock (250 ml): Around $2 - Use low sodium if possible.
[ ] Fresh thyme (optional, 1 tsp): Around $0.70 - Choose green, fragrant sprigs.

Total estimated cost: ~$18

FAQ

What is the safe internal temperature to cook veal fillet to?

Veal fillet should reach an internal temperature of 63°C (145°F) for medium doneness, according to food safety guidelines. Use a meat thermometer for accuracy.