Superzartes Kalbsfilet mit knusprig gebratenem Buttersalbei niedriggegart low cooked veal fillet

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A slow and low-cooked fillet of veal with crispy fried leaves of clary sage from my herb spiral and a pinch of tellicherry pepper. If you want to delight your guests with a simple but delicious recipe, this slow-cooker varation is just the thing! • For 4 people we need: • 2 lb veal fillet • 30 clary sage leaves • 1/2 cp butter • Salt • Tellicherry pepper from the mill • High-heat oil for frying • • Remove the veal fillet from the refrigerator 1 h beforehand. • Preheat the oven with a casserole dish in it to 175 °F O/U heat. • Heat the pan, add the oil and when the oil is hot, fry the veal fillet for 3-4 minutes until it is golden brown. • Put the seared fillet into the preheated casserole dish and season with pepper. • Place butter flakes on the meat, top with sage leaves and finish with butter flakes. • Place on the middle shelf in the oven and cook for approx. 1.5 h until the core temperature reaches 140 °F. • Remove the meat from the oven, season with salt and leave to rest, covered with aluminium foil. • In the meantime, melt the butter in a pan over medium heat (not too hot, the butter should not turn black). • Place the sage leaves side by side in the pan and fry on both sides. • When golden brown, place on a plate and sprinkle with a little salt. • Cut the meat into thin slices, arrange together with the sage leaves and finish with tellicherry pepper to 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