Roast veal eye of round with apple purée and green beans

PrepAbout 20 min

Cooking40–45 min

Resting10 min

Servings2

Method

Prepare the veal

Pat the veal dry with kitchen paper and season it with salt and pepper. Meanwhile, preheat the oven to 150 °C.

Tip: A dry surface helps the meat brown better.

Sear the meat

Heat a pan over high heat and add the butter. Sear the veal for a few minutes, turning it until it has a golden crust on every side.

Tip: Searing should be quick: it's there to colour the outside, not to cook the inside through.

Roast the veal

Move the veal to a baking dish, or use the pan itself if it's ovenproof. Roast in the preheated oven at 150 °C for about 40–45 minutes.

Tip: The time is a guide. If you have a thermometer, check that the centre of the meat reaches at least 63 °C.

Cook the apples

Melt a teaspoon of butter in a pan. Add the roughly chopped apples, the celery, the cinnamon, the cloves and a splash of water. Cook over medium-low heat for about 15 minutes, stirring now and then.

Tip: Add only as much water as you need to stop the apples sticking in the first few minutes.

Cook off the water

Once the apples are soft, keep cooking uncovered until all the water has evaporated.

Tip: The mixture should be dry and thick: it shouldn't look like a sauce.

Make the purée

Remove the cloves and blend the apples with the celery until you have a smooth, thick, even purée.

Tip: If the purée is still too runny, put it back in the pan and let it dry out for a few minutes.

Prepare the green beans

If you're using raw green beans, blanch them for about 5 minutes and drain them while they still have some bite. Dry them very well before they go into the pan.

Tip: Drying them well means they roast instead of steaming in the pan.

Pan-roast the green beans

Melt the butter in a pan with the garlic clove. Add the green beans and leave them without stirring too often, so they roast and turn golden on one side. Turn them, finish cooking and season with salt.

Tip: Use a wide pan so the green beans don't pile up on top of each other.

Make the glaze

Pour the soy sauce, honey and honey mustard into a small saucepan. Stir and cook over low heat until the mixture has reduced to the texture of a caramel that is still runny.

Tip: Don't let it get too thick: it firms up as it cools.

Rest the veal

Take the veal out of the oven, cover it very loosely with foil and let it rest for 10 minutes before slicing.

Tip: Resting lets the juices settle back into the meat instead of running out when you slice it.

Plate up

Slice the veal. Spread the apple purée on the plates, add the veal and finish with the buttery green beans. Drizzle with a little of the soy, honey and mustard glaze.

Tip: Go easy on the glaze: its flavour is intense and concentrated.

Sofi’s tips

Small details, great result.

01 Sear the veal over high heat on every side before it goes into the oven.

02 For more precise cooking, check the temperature at the centre of the meat with a thermometer.

03 Let the veal rest for 10 minutes before slicing.

04 Cook off all the water from the apples before blending, so you get a real purée and not a sauce.

05 Remove the cloves before blending the apples.

06 The glaze should stay slightly runny because it keeps thickening as it cools.