Season the veal tip with salt and pepper. Heat the oil in a frying pan and sear the meat on all sides. Then roast in the oven at 160 °C for 16 minutes until pink. Rest the meat and refrigerate it preferably for one night.
For the sauce, roughly chop the garlic. Rinse and coarsely chop the kitchen herbs. In a mixing bowl, form and whisk the garlic, kitchen herbs, clear soup, vinegar, pepper, salt and sugar. Finally, mix it all up with the oil.
Cut the cold roast into narrow slices (best on the slicer) and spread a flat plate with it. Season with salt and pepper from the mill and spoon the sauce all over the work surface.
Offer fried potatoes or baguette as a side dish.
Our tip: It is best to use fresh herbs for a particularly good flavor!
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