Veal Tenderloin Tips with Rosemary Honey

Ingredients

• 800 g veal tenderloin (center cut)
• 2 tbsp herbs de Provence
• olive oil
• 1 untreated lemon
• 1 tsp coriander seeds
• 4 tbsp rosemary honey
• 1 tbsp soy sauce
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Preheat the oven to 220°C with fan and top heating.

2. 2.

   Wash the meat, pat dry and sprinkle with herbs. Drizzle with a little oil and place on a baking tray lined with parchment paper. Roast in the preheated oven for about 10 minutes. Then reduce the temperature to 160°C and continue cooking for about 30 minutes, turning occasionally.

3. 3.

   Peel the zest of the lemon and squeeze out the juice. Roughly crush the coriander seeds in a mortar. Mix the lemon juice, zest, honey and soy sauce together. About 10 minutes before the meat is finished, brush the tenderloin with this mixture and season with salt and pepper. Remove from the oven, let rest briefly, then slice into rounds and serve.