Some suggestions for cooking your whole rose veal fillet.
A whole free range rose veal fillet is a real treat and worth getting right to do it justice.
Take your rose veal fillet from the fridge in good time (up to 2 hours) to allow it to come to room temperature.
Heat up your grill or pan to a good temperature, smoking hot if you can. You should not be able to hold your hand over it for any length of time.
Season your rose veal fillet with some sea and freshly ground black pepper. We like to add a bit of smoked sea salt to the mix.
Put your fillet in the pan and leave it to get some colour before turning, around 2 – 3 minutes should be enough. At this point you can continue to cook in the pan, turning regularly to make sure the fillet doesn’t burn or move the pan to a pre-heated oven and continue to cook in there.
Rose veal fillet is best eaten medium rare and will spoil if overcooked. Around 7 -10 minutes should be enough, but check with a meat thermometer if you’re unsure.
When you’re happy, leave the fillet to rest for 10 minutes or more before serving.