Calf roast stuffed with herbs

Ingredients

• soft butter (for the baking pan)
• 1.2 kg calf roast
• 2 herbs (e.g., parsley, dill, chervil)
• 1 onion
• 500 g calf ragout
• Salt
• pepper (ground)
• 2 tbsp mustard
• 150 ml dry white wine

Instructions

1. 1.

   Preheat the oven to 200°C fan-forced. Grease a roasting tin with some butter.

2. 2.

   Wash the meat, pat it dry and cut lengthwise so that a rectangle forms.

3. 3.

   Rinse the herbs and finely chop them. Peel and finely chop the onion, then mix with the herbs and calf ragout. Lightly season the meat with salt, pepper, spread mustard and herb mixture on it, leaving a border free at the edges. Roll up the calf roast and tie tightly with kitchen twine. Place in the tin and bake in the oven for about 55 minutes until golden yellow, basting occasionally with white wine.

4. 4.

   Remove the meat, let it rest briefly, then slice and serve. Accompany with a dark sauce and green salad as desired.