Tender Slow-Cooked Veal Fillet with Rich Gravy
Nutritional value per serving
Calories320kcal
Carbs5gram
Fat15gram
Protein35gram
Ingredients
- Veal fillet800 g
- Vegetable oil (for searing)2 tbsp
- Onion, chopped finely1 piece
- Garlic cloves, minced3 piece
- Carrot, chopped1 piece
- Celery stalk, chopped1 piece
- Fresh thyme sprigs3 piece
- Bay leaves2 piece
- Beef or veal stock500 ml
- Dry white wine (optional)100 ml
- Saltto taste n/a
- Black pepper, freshly groundto taste n/a
- Flour (for gravy thickening)2 tbsp
- Butter (for gravy)2 tbsp
This slow-cooked veal fillet with rich gravy is an easy yet elegant dish that brings tender, juicy veal to your table with minimal effort. Slow cooking allows the veal to become perfectly tender while infusing it with deep flavors, complemented by a homemade savory gravy. The recipe includes precise ingredient measurements totaling approximately $18 (USD), €17 (EUR), £15 (GBP), and ₹1500 (INR). Each serving contains about 320 kcal, making this suitable for those enjoying moderate calorie meals. The recipe complexity is easy to medium and requires about 3 hours total, mostly for slow cooking time, with minimal hands-on preparation.
Preparation instructions
Prepare and season veal fillet
1Take the veal fillet and pat it dry with paper towels. This helps achieve a good sear. Season all sides evenly with salt and freshly ground black pepper.
Sear the veal fillet
2Heat vegetable oil in a heavy ovenproof pan over medium-high heat. Carefully place the veal fillet in the pan and sear on all sides until rich golden brown, about 3 minutes per side. This step locks in juices and creates flavor.
Remove veal and sauté vegetables
3Transfer the veal to a plate and set aside. In the same pan, add chopped onion, garlic, carrot, and celery. Sauté until softened and fragrant, about 5 minutes, stirring occasionally.
Deglaze the pan
4Pour in the dry white wine (if using), scraping the pan bottom to release browned bits. Let it reduce by half, about 3 minutes.
Add stock and herbs
5Add beef or veal stock to the pan along with fresh thyme sprigs and bay leaves. Bring to a gentle simmer.
Return veal and start slow cooking
6Place the veal fillet back into the pan with the liquid and vegetables. Cover the pan with a tight-fitting lid or use foil to seal if the lid is not available.
Slow cook in oven
7Place the pan in a preheated oven at 140°C (285°F) and cook slowly for about 2 to 2.5 hours. Check occasionally to ensure there’s enough liquid; add a little water or stock if needed. The slow cooking tenderizes the veal beautifully.
Check internal temperature for safety
8Use a meat thermometer to check the internal temperature of the veal. It should reach at least 63°C (145°F) to be safe to eat according to food safety guidelines. For more tenderness, you may cook it longer but avoid drying out.
Remove veal and rest
9Take the veal fillet out of the pan and transfer to a plate. Tent loosely with foil and allow it to rest 10–15 minutes to redistribute juices for a juicy bite.
Prepare the gravy
10Strain the cooking liquid into a saucepan to remove vegetables and herbs. Melt butter in the same saucepan over medium heat. Stir in flour and cook for 2 minutes to make a roux. Gradually whisk in the strained liquid and simmer until thickened to your liking, stirring frequently.
Serve
11Slice the veal fillet against the grain and serve with the rich gravy drizzled on top or on the side. Enjoy your delicious, tender slow-cooked veal!
Cooking Tips
1Use a meat thermometer to ensure you cook the veal to the safe internal temperature of 63°C (145°F).
2Let the veal rest after cooking to keep it juicy and tender.
3If you don't have an ovenproof pan, use a slow cooker or a covered casserole dish for cooking.
4White wine is optional but adds nice depth to the gravy — you can substitute with extra stock if preferred.
5Avoid overcrowding the pan when searing to get a good brown crust.
Equipment Needed
- Ovenproof heavy pan or Dutch oven
- Sharp knife
- Cutting board
- Meat thermometer
- Spoon and whisk
- Strainer
- Measuring spoons and cups
Shopping List
- [ ] Veal fillet (800 g) - approx. $15; choose a fresh, pinkish fillet without discoloration
- [ ] Vegetable oil (small bottle) - approx. $2; use a neutral oil with high smoke point like canola or sunflower
- [ ] Onion (1 piece) - approx. $0.50; firm, dry outer skin, heavy for size
- [ ] Garlic (1 head) - approx. $0.30; firm, no green shoots
- [ ] Carrot (1 piece) - approx. $0.40; bright orange, firm and smooth skin
- [ ] Celery (1 stalk) - approx. $0.50; crisp and fresh, avoid limp or brown spots
- [ ] Fresh thyme sprigs (small bunch) - approx. $1.50; look for bright green leaves
- [ ] Bay leaves (small packet) - approx. $2; dried leaves, aromatic
- [ ] Beef or veal stock (500 ml) - approx. $3; choose low sodium if available
- [ ] Dry white wine (100 ml) - optional, approx. $3 if buying a bottle; choose a dry variety
- [ ] Flour (small packet) - approx. $1; all-purpose flour works well
- [ ] Butter (small block) - approx. $2; unsalted preferred
Total approximate cost: $18.20
FAQ
What is the safe internal temperature for veal?
The USDA recommends cooking veal to a minimum internal temperature of 63°C (145°F) with a 3-minute rest time for safety.
Can I use a slow cooker instead of the oven?
Yes, you can use a slow cooker. Sear the veal first, then transfer everything to the slow cooker and cook on low for 4-6 hours until tender.
How do I know when the veal is fully cooked?
Use a meat thermometer inserted into the thickest part of the fillet; it should read at least 63°C (145°F). The meat will also feel tender and juices run clear.
What can I substitute for veal if I can't find it?
You can use pork tenderloin or beef fillet as alternatives. Cooking times may vary slightly.
How should I store leftovers?
Store leftover veal and gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out the meat.