Barbecued veal fillet with salsa verde stuffing
This whole barbecued veal fillet with salsa verde stuffing works just as well with a whole beef sirloin fillet.
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Cooking tools:
- Food processor
- Blender
- Grill
- Baking dish
- Oven
- Butcher's twine
- Chef's knife
- Cutting board
- Plate
Ingredients
- 2 x 500g veal fillets
- 2 sprigs fresh rosemary
- 12 slices pancetta (180g)
- 1 clove garlic
- 2 teaspoons rinsed, drained capers
- 2 sweet gherkins (30g)
- 4 drained anchovy fillets, chopped coarsely
- 1 cup loosely packed fresh basil leaves
- 1/2 cup each loosely packed fresh mint and flat-leaf parsley leaves
- 2 teaspoons dijon mustard
- 1 tablespoon olive oil
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