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Roast fillet of veal in a Parmesan crust
Preparation info
- Serves
8
- Difficulty
Easy
Appears in
Published 2008
Raynaudes is in the heart of the Ségala region, famed for its veal. Of all the cuts, the fillet or filet mignon is the most choice - just slightly paler than beef, with a sweet flavour and toothsome tenderness. The crust keeps the veal extra juicy.
Ingredients
1.5 kg 1 2
Method
Depending on which end of the fillet the butcher has given you, your veal may have a flap, or be tapered. You are aiming for a roughly tubular shape, so use a couple of skewers inserted lengthwise to achieve this, pinning the flap into place, or doubling back the point and securing. Season well.
Mix the egg, anchovy and garlic and brush all over the veal (discard excess) - the anchovy,