Roast veal loin with mixed vegetable sticks

100 min
Type of dish: Meats
Temperature: Hot
Allergens
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Veal loin, frozen (entrecôte) 1.286 kg
Table salt 14.286 g
White wine 0.143 l
Creamed corn 0.029 kg
White stock 1.0 l
Water 1.0 l
Bones 0.3 kg
Onion 0.1 kg
Carrots 0.05 kg
Green leek 0.5 ud
Elaboration

For this recipe, the following elaborations are needed:

  • White stock.
  • Mixed vegetable sticks.
  • Clean the excess fat from the beef loins and tie them.
  • Season the loins with salt and pepper and brown in a hot pan.
  • Place the loins on a baking tray and roast in the oven between 180 ºC and 200 ºC.
  • When the inside temperature of the piece is over 40 ºC, take it out of the oven and leave it to rest.
  • Make gravy.
  • Remove the strings and ration the loin by filleting it.
  • Place on a plate and add salt on top.

SET UP

  • Bake it in the oven and add the sauce, which should be very hot.
  • Place the hot vegetables on the side.
Nutritional information (1 portion)
Fiber 11.89 g
Saturates 24.02 g
Monounsaturated fatty acids 31.62 g
Polyunsaturated fatty acids 8.62 g
Cholesterol 167.21 mg
Calcium 214.22 mg
Iron 8.78 mg
Zinc 9.74 mg
Vitamin A 938.38 ug
Vitamin C 67.29 g
Folic acid 236.0 ug
Salt (Sodium) 2748.28 mg
Sugars 23.23 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.