Chop the basil and parsley leaves finely. Coarsely chop the pine nuts and finely grind or crush them together with the herbs and the pressed garlic cloves in a cutter or mortar. Add the softened butter and mix well.
Preheat the oven to 70 °C and heat a baking dish.
Cut the meat into thumb-thick strips. Season with salt and pepper immediately before frying. Roast in 2-3 portions for 1 minute each in hot olive oil, the meat should still be very bloody inside. Put it in the preheated dish and let it stand in the stove for about 45 minutes.
Extinguish the gravy with red wine and boil for 2/3.
Add the veal stock and reduce the sauce to just under 100 ml (based on 4 servings).
Immediately before serving, stir the basil paste into the slightly boiling sauce. Season vigorously with salt and freshly ground pepper. Pour hot over the meat.
Method of preparation also suitable for
75 °C : Lamb fillets: Cut diagonally into 3-4 pieces. Sear very hearty only 1 minute, post-cook 45 min. at 70 °C
Piece. Meat salted and very hearty peppered, seared very hot all around for 9 min, likewise on the ends. Now post-cooking 2 hours at 80 degrees . Result: wonderfully tender, pink meat, melts in your mouth.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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