Fillet of Veal Au Vin Blanc, Method Gentle Cooking According to Wirth

Remove veal fillet, unseasoned from refrigerator half a day before preparation. Preheat oven to 60 degrees.

Have soup, wine and spices ready in a large roasting pan. Put meat thermometer into the meat, form in the cold liquid. Only now turn on roasting pan, liquid must only become hot, must not make. This may take 40 to 60 min. Remove from the roasting liquid at 52 °C core temperature.

Fry the meat in the hot (but not overheated) clarified butter all around. Core temperature must not exceed 58/59 °C. Rest meat in oven heated to 60 °C for a good quarter of an hour, then cut open and bring to the table.

Tip: Instead of clarified butter, you can also use butter in most cases.

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