We had fillet steak of veal at the meat counter and I was curious how it tasted and whether it would go well with the asparagus season. The preparation is very simple, as with any steak, if you follow a few things that also apply to a “normal” fillet steak of beef.
Preparations
Preheat
The meat should be “up to temperature” all around and not cold from the fridge when you put it on the grill or in the frying pan. I usually put it in the oven for 45 minutes at 60 ° C in a bowl covered with cling film. Sous-vide is also possible, in which case it is better to preheat at 55 °C for 2 hours.
Marinating with oil
While oil is essential in the frying pan, you should be very sparing with oil on the grill. Here, higher temperatures prevail beyond the smoke point of oil, which can cause the oil to burn and create an off-flavour if it burns beyond 250 °C. In addition, it is not advisable for the oil to drip into the fire and burn.
So if you marinate the fillet steak of veal, you must remove all excess oil from the meat before grilling.
Spices and rubs
I am very sparing with spices before grilling. A few herbs like rosemary, oregano or thyme as well as wild garlic or a little garlic are fine for preparation. I also scrape these off before sprinkling the meat with salt 10 min before grilling.
In my view, veal is too bad for strong spices and too much marinade.
Salting
Here too, opinions differ. Some salt up to 3-5 hours before, others only after grilling.
Pepper
I always add pepper to the meat after grilling or roasting. If pepper is heated strongly, almost the entire pepper aroma is lost, except for the spiciness.
Ingredients
(per person)
1 fillet steak of veal
Olive oil
Garlic, wild garlic (in season)
rosemary or thyme
Salt and pepper
As described above, I marinate the fillet steak overnight or at least 6 hours beforehand in a marinade of herbs, garlic (wild garlic) and oil and leave it to marinate in the fridge.
1 hour before cooking, I take it out and put it in the marinade, covered, in the oven at 60 °C. This ensures that the core of the meat is not damaged. This ensures that the core is around 45-50 °C and it still doesn’t cook.
The cooking point of veal is 60°C. It takes a long time to reach this temperature in the core. Under no circumstances turn the oven up to 80°C, rather a little below. In sous-vide you can control the temperature more precisely and the heat transfer between water and meat is stronger and, due to the specific heat conductivity between water-plastic film-meat, significantly greater than between air and meat. Therefore, it is better to choose 55 °C for sous-vide so that your meat does not cook through completely.
Preheat the grill to 300 °C and place the veal steak, cleaned of oil and herbs, on the grill.
The formula is 60 s – 60 degrees turn – 60 s – turn 60 s – 60 degrees turn – 60 s and then leave to marinate in the indirect zone for 15 minutes. This way you get a nice grill pattern on the meat and it is tender pink inside.
Serve
After the ten-minute re-do, pepper the meat, possibly melt some wild garlic butter over it and serve on pre-heated plates with side dishes such as asparagus, green asparagus, rosemary potatoes or a side salad.
A rosé is an excellent accompaniment. It almost doesn’t need more.
Enjoy your meal!
Please send any questions or suggestions to: wirtz@lecker-wirtz.de
Good luck with your cooking!
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Filetsteak vom Kalb mariniert und scharf angebraten.