Veal Sirloin with Herb Crust and Ratatouille Vegetables

Ingredients

• 700 g veal sirloin (ready to cook, boneless)
• Salt
• black pepper (freshly ground)
• olive oil
• 160 g cream cheese (plain)
• 3 tbsp freshly chopped herbs (e.g., basil, parsley, thyme, rosemary, sage)
• 2 tbsp medium-hot mustard
• 100 g breadcrumbs
• 2 yellow bell peppers
• 1 Zucchini
• 1 eggplant
• 200 g tomatoes
• 350 g cherry tomatoes
• 1 onion
• 2 Garlic cloves
• 1.5 tbsp tomato paste
• 120 ml Vegetable broth
• 1 small herb bouquet (basil, rosemary, sage, thyme, oregano)
• 2 tbsp green pitted olives
• 1 tbsp capers (jarred)

Instructions

1. 1.

   Preheat the oven to 120°C (250°F) with top and bottom heat.

2. 2.

   Wash the meat, pat dry, season with salt and pepper, sear all sides in a hot pan with 2 tbsp oil until browned, then bake in the preheated oven for about 1½ hours until pink inside.

3. 3.

   Meanwhile, mix the cream cheese with mustard, herbs, and breadcrumbs; season with salt and pepper to form the crust.

4. 4.

   Wash, trim, and cut the vegetables into bite‑sized pieces. Peel and roughly chop the onion and garlic; sauté in a pot with 2 tbsp hot oil until translucent. Add the remaining vegetables, cook briefly, stir in tomato paste, then deglaze with broth. Season, add the herb bouquet, and simmer on medium heat for 5–10 minutes. Then add olives and capers, remove the herb bouquet, and taste.

5. 5.

   Spread the herb mixture evenly over the meat, raise oven temperature to 200°C (400°F) with top and bottom heat, and bake for about 15 minutes to gratinate.

6. 6.

   Remove from oven, slice into rounds, and serve on preheated plates alongside the ratatouille.