Roast Veal with Olives

Rôti de veau aux olives

Recipe from Rotis by Stéphane Reynaud (Murdoch Books, 2011)

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• 2 lb 12 oz (1.25 kg) veal fillet
• 4 tablespoons olive oil
• 10 sage leaves
• 1 bay leaf
• 7 fl oz (200 ml) white wine
• 3 onions, peeled and chopped
• 3 tomatoes
• 8 garlic cloves, thinly sliced
• 3 1/2 oz (100 g) green olives, pitted and sliced
• a few thyme sprigs
• a few rosemary sprigs

Preheat the oven to 315°F (160°C).

Heat 2 tablespoons of the olive oil in a flameproof roasting tin.  Add the veal fillet and brown over high heat until it caramelises.  Add the sage leaves and bay leaf, then roast the veal in the oven  for 1 hour 30 minutes, basting it regularly with a little white wine.

Heat the remaining olive oil in a frying pan and sauté the onion over medium heat until quite soft. Set aside.

Cut a small cross in the base of each tomato, then plunge the tomatoes into a saucepan of salted boiling water for 5 seconds. Drain, remove the skins and dice the flesh. Set aside.

Remove the roast from the oven and transfer to a serving dish.

Put the garlic and green olives in the roasting tin and sauté in the juices over medium heat on the stovetop. Add the tomato and caramelised onion and cook for 5 minutes. Season with salt and pepper. Pour the vegetable mixture over the roast, add a few thyme and rosemary sprigs, then serve.

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