Recipe By: Margarida
Ingredients
3 ¼ lbs veal tenderloin
2 small onions (sliced)
6 garlic cloves
2 cups white wine
½ cup butter
2 bay leaves
2 lemons (juiced)
Salt (to taste)
Water
Step By Step
1️⃣ Marinate
MARINATE meat with lemon juice and salt and let sit overnight, in the refrigerator.
2️⃣ Preheat
PREHEAT oven to 300°F.
3️⃣ Place
PLACE onions, butter, bay leaves, wine and garlic on a baking tray. Put in the oven on the lower rack underneath where you will be placing the meat. This will serve to catch any excess fat that will drip as the meat is roasting.
4️⃣ Place
PLACE meat directly on oven rack in the middle of oven.
5️⃣ Use
USE baster to drizzle the meat with juices from the bottom tray while the meat is cooking.
6️⃣ Cook
COOK for about 2 hours and flip the meat as needed. When internal temperature of the meat reaches 150°F switch oven to broil for a few minutes to toast the outside.
7️⃣ Remove
REMOVE from the oven and rest for 15 minutes before serving.
8️⃣ Serve
SERVE with baking tray of roasted vegetables and a side of roasted potatoes, white rice or broccoli rabe.
