Veal fillet marinated in Galaxy balsamic cream

Ingredients

1.5 kg veal fillet

2 garlic cloves, sliced

1 tbsp rosemary

1 tbsp dry oregano

1/2 cup balsamic cream

1 cup olive oil

salt

pepper

Execution

Use a blender to blend the garlic, rosemary, oregano and Balsamic Cream until puréed. Gradually add the olive oil, salt and pepper. Place the meat in a glass dish and pour over the vinaigrette, keeping 1/4 cup. Cover with cling film and place in the fridge for 4 to 24 hours. Oil a grill pan. Take the meat out of the marinade and add salt and pepper. Grill the meat over medium heat on both sides until lightly cooked for 10-12 minutes. Transfer the meat to a cutting board and let it rest for 5 minutes. Thinly slice and serve with the rest of the vinaigrette.