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Rôti de veau sauce moutarde et oignons confits healthy
Ingredients
Scale
- 1kg of roast veal
- 2 large yellow onions
- 2 tablespoons of dijon mustard (or other)
- 5 tablespoons of olive oil
- salt
- pepper
Instructions
- Preheat the oven to 180°C
- Chop the onions very finely. The finer they are, the better they will bake. Place them in the bottom of an ovenproof dish. Add a pinch of salt and pepper on top.
- Take the veal roast and season it with salt and pepper, then coat it with mustard, spreading it all over the surface
- Brown the meat in a frying pan on all sides and place it on the bed of onions in the oven dish
- Add 5 tablespoons of olive oil and cook for 45 minutes
- Once cooked, let it rest for 10 minutes before removing the fillet
- Slice it directly into the dish where it is so that the cooking juices soak into the candied onions
- Adjust the seasoning to your taste if necessary
- Serve and enjoy
