Glazed Veal Roast

Ingredients

• 1 kg veal fillet
• 1 EL oil
• 1 honey
• 1 EL soy sauce
• Salt
• Pepper (freshly ground)
• 2 EL clarified butter
• 250 g carrots
• 250 g Sugar snap peas
• 200 g broccoli
• 1 stalk leeks
• 1 glass bamboo shoots
• 0.5 bundle Thai basil
• 4 EL sesame oil
• 2 EL peanuts
• Salt
• Pepper
• 200 g mie noodles
• 1 honey (for glazing)

Instructions

1. 1.

   Score the fat side of the veal crosswise and tie with kitchen twine if needed. Mix honey, soy sauce, oil, salt, and pepper; rub onto the meat. Preheat oven to 250°C.

2. 2.

   Place the meat fat side up in a greased baking dish and slide onto a rack; roast for about 30 minutes.

3. 3.

   Remove from oven, glaze with honey, wrap in foil, and rest for 15–20 minutes.

4. 4.

   Cook noodles in plenty of boiling salted water according to package. Wash snap peas, optionally halve them. Peel carrots, trim leeks, drain bamboo shoots, and cut all into sticks. Rinse basil, shake dry, and slice into strips. Heat oil in a wok; stir‑fry vegetable sticks and peanuts for 3 minutes, add snap peas briefly. Stir in basil and noodles; season with salt and pepper.

5. 5.

   Arrange vegetables on a plate, slice the meat thinly, place over the veggies, and serve.