Veal Fillet with Star Anise

Citrus and Star Anise Veal Fillet to Delight the Whole Family – It’s Your Turn to Cook!
Ingredients:
1 kg veal fillet
4 star anise
4 Belgian endives
4 tbsp grape seed oil
1 orange
4 tbsp niaouli honey
1 lemon
Salt and pepper
Preparation of Citrus and Star Anise Veal Fillet
Always remember to take the meat out of the refrigerator 30 minutes in advance.

Preheat the oven to 80°C (175°F).
Sear the veal fillet quickly in a hot pan, then season.
Wash and scrub the lemon and orange under warm water.
Grate the zest and extract the juice.
Place the whole veal fillet in an ovenproof dish.
Clean the endives, cut them in half lengthwise, and remove the hard triangular core at the base to reduce bitterness. Arrange them in the dish.
In a large bowl, mix the citrus zest and juice with the oil, niaouli honey, star anise, salt, and crushed pepper.
Pour the mixture over the veal fillet and endives.
Bake for 1 hour 15 minutes to 1 hour 30 minutes, basting regularly.
Chinese Star Anise
The Chinese are fond of this star-shaped spice, a natural gem that they even burn as an indoor fragrance. Star anise is commonly used as incense.

In Eastern cuisine, star anise brings refined, woody, and crisp aniseed notes. It is one of the most aromatic spices, with warm yet fresh licorice-like flavors that can sometimes be slightly spicy. The Chinese and Vietnamese use it to flavor pork or lacquered duck.

A Star-Shaped Fruit
The fruit, known as a pod, has a distinctive star shape. Each arm contains a single, shiny, brown, hard seed. Star anise is widely used in aperitif drinks, often alongside licorice. It is also added whole to tea, mulled wine, or slow-cooked dishes. In baking, fine star anise powder is preferred for easy dosing in pastries. Its fragrance pairs well with honey, citrus fruits, cookies, and gingerbread.

A Good or Bad Omen for Fish?
Fishermen use anise-scented bait to attract fish, yet the same fish—whether fatty or lean—gain a refined taste when cooked in a broth infused with star anise, cinnamon, and ginger.

A Refreshing Summer Drink
Coarsely crush 6 star anise pods.
Prepare a decoction in ¼ liter of water, boiling for 5 minutes.
Cover and let cool until lukewarm.
Strain the liquid through a sieve and pour it into a 1-liter bottle, topping up with fresh water.
Store in the refrigerator and consume within 24 hours.
Veal Fillet: A Delicate Cut
The veal fillet is the tenderest cut of veal, usually roasted whole. It runs along the lumbar vertebrae and can be sold whole or sliced, like beef fillet. It keeps in the refrigerator for 2 to 3 days.

Find more recipes and tips on our website, along with a wide seasonal menu selection! 😊