Easy difficulty – Preparation 30 minutes – Cooking 70 minutes
Ingredients for 4 people
800 g of veal fillet | 300 g pumpkin pulp | 150 ml of dry white wine 80 g of thinly sliced speck | 30 g of butter | 6 shallots | 2 sprigs of rosemary | 2 tablespoons of extra virgin olive oil A sprig of sage | A heart of celery Peppercorns to taste | Salt to taste.
What we need: Twine, baking dish
1. Salt the surface of the meat, coat it with the slices of speck, slightly overlapping them and tie them with kitchen string.
2. Melt the butter in a baking dish with rosemary and sage, lay the meat, sauté it, sprinkle it with wine and cook it in a hot oven at 200° C for 20 minutes. Turn it over, sprinkle it with the cooking juices and cook for another 30-40 minutes.
3. Clean the celery and cut it into chunks. We clean the pumpkin, remove the seeds and cut it into cubes. We peel the shallots and cut them in half lengthwise.
4. In a saucepan, heat the oil, add the pumpkin, celery and shallot. We season with salt and pepper and cook for 10 minutes. Remove the meat from the oven, let it rest for a few minutes, remove the string and slice it not too thin. We serve the dish, accompanying it with vegetables.