Veal Fillet, in the Cooking Pot

Preheat the oven to 200 degrees (convection oven 180, gas mark 3-4).

Season the veal fillet with salt and pepper. In an ovenproof saucepan with a suitable lid (important!) Form the olive oil, distribute evenly evenly. Spread the vegetables evenly as well as the rosemary needles, garlic, shallots and the finely chopped parsley leaves, season heartily with salt and pepper and place the meat on top.

Cover the casserole with the lid. Close the edge of the lid well with the dough kneaded into a long sausage, so that the lid and the cooking pot are well connected and everything together is hermetically sealed (can be quietly prepared in advance up to here).

Put the saucepan in the heated stove form and cook in about forty-five minutes. Take it out, pull it for another five minutes and carefully break the hard edge of the dough.

Take out the fillet, cut it into slices and serve it with the vegetables and the stock created in the cooking pot.

Tip for the fillet: if the tip of the fillet is present, bend it off and tie it to the side so that the thickness of the fillet piece remains even.

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