for 4 person

800 g	veal rib eye
1	courgette (approx. 200 g), finely grated
½ tsp	salt
1	garlic clove, squeezed
2 tbsp	unsalted, shelled pistachios, finely chopped
50 g	grated Parmesan
1 bunch	flat-leaf parsley
2 piece	kitchen twine (approx. 50 cm each)
a little	pepper
½ tsp	salt

Vinaigrette

150 g	raspberries, slightly crushed
3 tbsp	olive oil
2 tbsp	Fine Food Sherry-Weinessig
a little	sea salt

How it's done

Remove the meat from the fridge approx. 1 hr. before cooking. Place the oven tray in the centre of the oven and preheat the oven to 240°C. Mix the courgettes and salt, steep for approx. 30 mins. in a sieve, then press out all the excess liquid. Mix the courgettes, garlic, pistachios, cheese and parsley with a fork. Using a sharp knife, make incisions into the sides of the rib eye, stuff with the courgette mixture, tie up and season.

Roast in the oven

Brown for approx. 10 mins., turn down the heat to 180 °C and cook for about another 25 mins. The core temperature of the meat should be around 60 °C.

Vinaigrette

Combine the raspberries, oil and vinegar and serve with the meat. Sprinkle with Fleur de Sel.

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