Roasted Filet of Veal with Capers and Lemon Sauce
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | 15-20 min |
| Source | Leo Buscaglia's Love Cookbook with Biba Caggiano |
| Yield / serves | 2 servings |
| Rating | Excellent! |
I made this recipe for Cheri for dinner one evening when we were dating. I think it encouraged her to stick around... ;-)
Ingredients
- 3 T olive oil
- 1 lb whole filet of veal
- 1/2 c dry white wine
- 2 T lemon juice
- 1 T capers, rinsed
- 1/2 T unsalted butter
- 1 T chopped fresh parsley
- salt and freshly ground pepper
Preparation
Preheat the oven to 400°F.
Heat the oil in an ovenproof skillet over medium-high heat. Season the veal lightly with salt and pepper and add to the skillet. Cook until the veal is golden on all sides, 3-4 minutes.
Place veal in the oven and bake, uncovered, 10-12 minutes. At this point, the veal should be golden brown on the outside, and pink and juicy on the inside. Place veal on a cutting board, and let it rest while you make the sauce.
Put the skillet back over high heat and add the wine, lemon juice, capers, and butter. Cook and stir until the sauce begins to thicken, 1-2 minutes. Add parsley and stir once or twice. Slice the veal and place on serving dishes. Spoon thickened sauce over the veal and serve at once.
Note: All but the first step can be completed 30 minutes ahead of time, then make the sauce and slice the veal just before serving.
