Veal Fillet with Green Spaghetti

Ingredients

• 600 g veal fillet (pre‑trimmed)
• Sea salt
• black pepper
• 3 Tbsp plant oil
• 350 g green spaghetti
• 2 sprigs Rosemary
• 1 untreated lime
• 100 ml veal stock
• 1 tbsp butter

Instructions

1. 1.

   Preheat the oven to 100 °C with fan and top heat.

2. 2.

   Rinse the fillet and pat dry. Season with salt and pepper, then sear all sides in 2 tbsp hot oil in a pan until golden brown. Place on a rack in the oven (fat drips into the pan below) for about 40 minutes to finish pink (internal temperature 50‑55 °C).

3. 3.

   Cook the spaghetti in salted water until al dente.

4. 4.

   Wash and halve the tomatoes. Drizzle the cut sides with remaining oil, season with salt and pepper, then brown them lightly in a hot non‑stick pan on the cut side down for 1–2 minutes along with rosemary. Remove from heat and flip.

5. 5.

   Wash the lime, pat dry, and zest it. Mix the zest with a little sea salt and squeeze out the juice.

6. 6.

   Bring the stock to a boil with 1–2 tbsp lime juice in a pan. Fold in the butter and drained spaghetti, then plate. Arrange sliced veal on top of the tomatoes and sprinkle with lime‑salt before serving.