for 4 person

Filling

2 tbsp	olive oil
5	shallots, finely chopped
3	apples (approx. 300 g), coarsely grated
½ bunch	rosemary, finely chopped
50 g	breadcrumbs

To prepare the meat for the oven

1 ⅕ kg	veal breast, thin part, cut open into a rectangle by the butcher
1 tsp	salt
a little	pepper
½ bunch	rosemary
8 piece	kitchen twine
	clarified butter
1 dl	white wine
1 dl	apple juice
2 tbsp	coarse-grain mustard

Gravy

200 g	single cream for sauces
¼ tsp	salt
a little	pepper

How it's done

Filling

Heat the oil in a frying pan. Sauté the shallots for approx. 5 mins. Add the apples and rosemary, cook for approx. 8 mins. Mix in the breadcrumbs, leave the filling to cool.

To prepare the meat for the oven

Season the meat, spread the filling on the inside of the meat. Tightly roll up the meat, top with the rosemary. Place the kitchen twine underneath the meat, tie the ends over the top of the meat. Heat the clarified butter in a frying pan. Brown the meat over a medium heat for approx. 8 mins. all over, transfer to a roasting tin. Pour the wine, apple juice and mustard into the same pan, bring to the boil, pour over the meat.

To roast in the oven

Roast for approx. 1 hr. in the lower half of an oven preheated to 180°C. Spoon the cooking juices over the meat from time to time. Remove the meat, cover and leave to rest for approx. 10 mins.

Gravy

Pour the cooking juices into a small pan, bring to the boil. Stir in the single cream, season. Remove the kitchen twine, carve the meat, serve with the gravy.

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