Roasted Saddle of Veal with Two Kinds of Dips

Brown the saddle of veal, which has been peppered and salted vigorously, properly on all sides in an ovenproof frying pan with olive oil. Continue cooking in the oven at 180° Celsius. Measure the meat at the thickest part. For each centimeter, calculate 10 minutes of cooking time.

The meat is ready when it is still a little raw on the inside and cooked through and dry on the outer layers. Then the meat must rest. To do this, wrap the meat in aluminum foil immediately after removing it from the oven. This allows the meat to cool down and the juices to exchange from the inside to the outside.

When lukewarm or cool, cut the saddle of veal into rather narrow slices, arrange them on a plate in a fan shape and serve them with two different dips.

(see recipes: rocket dip and ratatouille dip).

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Cook – Art with Vincent Klink: Brunch

Tip: Use better olives – it pays off!

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