Veal Loin Rolled with Herbs

Method

1. 1 Slice the veal tenderloin into thin slices 3 mm thick, then gently pound them to spread them out.
2. 2 Marinate the meat with soy sauce, garlic, and pepper for 30 minutes.
3. 3 Blanch the scallions for 10 seconds to soften them before using them as ties instead of toothpicks.
4. 4 Place the herbs in the center of each slice of meat, then roll it up tightly and tie it with a scallion.
5. 5 Sear for 2 minutes on each side over high heat; thin veal tenderloin will become tough and the vegetables inside will wilt if cooked for more than 5 minutes.