Roast fillet of veal

Roast fillet of veal

Roast fillet of veal

Fillet of veal (low temperature cooking)

Roast fillet of veal

Prep Time 1 hr 5 mins
Course MEAT
Servings 4


  • 1 Rack
  • 1 Glass tray
  • 1 Food probe
  • 1 fine sieve


For the veal fillet

  • 1 tbsp oil
  • 1 tsp salt
  • Pepper
  • 1 kg veal fillet, ready to cook

For frying

  • 1 tbsp oil

For the sauce

  • 30 g dried morels
  • 300 ml water | boiling
  • 1 onion
  • 30 g butter
  • 150 g cream
  • 30 ml white wine
  • 1 1/2 tbsp water | cold
  • 1 tbsp cornflour
  • Salt
  • Pepper
  • Sugar


  • Start the Automatic programme or preheat the oven
  • Heat the oil in a pan and sear the vealfillet all over (approx. 1 minute per side)
  • Remove the fillet of veal. Mix togetherthe oil, salt and pepper; then coat theveal fillet with it
  • Place the veal fillet on the rack andinsert the food probe. Place the rack onthe glass tray in the oven and cook thefillet of veal
  • To make the sauce, pour the boilingwater on the morels and leave to soakfor 15 minutes
  • Dice the onion. Drain the morels with asieve, keeping the water for later.Squeeze the water out of the morelsand dice finely
  • Sweat the onions in butter for5 minutes. Add the morels and sweatfor another 5 minutes
  • Add the water from the mushrooms, thecream and the wine, and bring to theboil.
  • Stir the cornflour into the coldwater and then add it to the sauce toaid thickening. Briefly bring back to theboil. Season with salt, pepper andsugar to taste


Automatic programme
Meat | Veal | Fillet of veal | Roast
Programme duration:
approx. 40 minutes
Oven functions: Conventional Heat
Temperature: 180–190 °C
Core temperature: 53–55 °C (rare), 60–
65 °C (medium), 70–75 °C (well-done)
Booster: On
Pre-heat: On
Crisp function: Off
Duration: approx. 25–35 minutes (rare),
35–45 minutes (medium), 45–
55 minutes (well-done)
Shelf level: 1
Useful tip
Porcini mushrooms can be used instead of dried morels.
Keyword Miele The Cookbook (Baking, Roasting, Cooking), Roast fillet of veal
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