Fillet of Veal Baked in the Stove on Young Vegetables

Brush bunched carrots only under cold water with care, do not peel. Depending on size, leave whole or cut in half lengthwise. If carrots are used, peel them, quarter lengthwise and cut into stalks. Cut the ends of the zucchetti into small pieces, quarter the fruit lengthwise and cut into pieces as well. Clean the mushrooms ready for cooking and cut them into slices. Chop the young onion together with the beautiful green.

In a wide frying pan, heat the butter and sauté the young onion until translucent. Add the carrots and mushrooms and sauté in their own juices for three to four minutes until soft. Then add the zucchini and peas, deglaze with Noilly white wine or Prat and soup and season with lemon zest, salt and pepper. Do the vegetables with the lid closed only until the zucchetti are soft. Spread evenly with liquid into a generously buttered casserole dish.

Season the veal fillet with salt and pepper. Fry it in the very hot clarified butter for a total of two minutes. Place on the bed of vegetables. Up to this point, the dish can be prepared, do not put in the refrigerator, but stand at room temperature.

Preheat the oven to 200 degrees.

Drizzle the cream over the vegetable bed. Meanwhile, roast the veal fillet in the 200 °C hot oven on the second rack from the bottom for twenty minutes. Take it out, wrap it in a double layer of aluminum foil and roast it for eight minutes.

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