Herb roast veal with potatoes and green beans

Ingredients

For 1 serving

• Veal top round150 g
• Rosemaryto taste
• Fresh sageto taste
• White wine40 ml
• Potatoes150 g
• Green beans150 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: sulphites

In season: June – September

Method

1. Preheat a conventional oven to 180 °C. Season the veal topside with salt and black pepper, lay the rosemary and fresh sage on top and tie it with kitchen string so it keeps its shape and cooks evenly.
2. Heat half the oil in an ovenproof casserole over medium-high heat and brown the meat for 6–8 minutes, turning, until golden all over; pour in the white wine and let it bubble for a minute.
3. Peel the potatoes, cut them into wedges, toss them with the remaining oil and a pinch of salt and arrange them around the meat.
4. Roast for 40 minutes, basting the meat with its juices halfway, until the potatoes are golden and the meat's juices run faintly pink or clear when pierced in the centre.
5. Meanwhile top, tail and wash the green beans; for the last 15 minutes bring a small pan of water to the boil, salt it and cook them for 8 minutes, until tender but still green. Drain and season with a pinch of salt.
6. Rest the roast for 5 minutes out of the oven so it stays juicy, then remove the string, slice it thinly and serve with the juices, potatoes and green beans.