Roasted Dry Aged Veal Loin


  • 3 kg Dry Aged Veal Loin
  • corn on the cob
  • variety of carrots
  • olive oil
  • salt
  • pepper

For the buckweat groats:

  • 400 ml veal stock
  • 40 g buckwheat groats
  • 50 g crème fraîche
  • 20 g Parmesan cheese
30 - 60 minutes
Dry Aged Veal Loin
Culinaire Saisonnier


"French-Rack Style". Place in the charcoal oven at 120°C (248°F) and cook the loin at a core temperature of 54°C (129°F). Blanch the corncob in salted water for 2 minutes and immediately cool in ice water. Cut the flask into 2 cm slices. Peel the different carrots, add olive oil and cook for 40 minutes in the charcoal oven at 120°C (248°F).

For the groats, bring the veal stock to the boil and add the grits. Stir gently with a whisk, cook gently for 5 minutes, add crème fraîche, pepper and salt. Remove the loin from the oven and let it rest. Cut nice steaks, season with black pepper and fleur de sel.

Arrange all components on a plate.

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