• 1 lb 5 ounces of a very lean veal filet
• 1 tbsp of extra virgin olive oil
• salt and pepper, to taste
• 2 bay leaves
• 1 fresh thyme branch or 1/2 tsp of dry thyme
• 2 garlic cloves

• 6 very ripe tomatoes
• 1 tbsp of fresh minced basil or 1/2 tsp, dry
• 2 tbsp of extra virgin olive oil
• salt and pepper, to taste

1. Preheat the oven to 400F. Brush the filets with oil and season. Sear the meat on both sides in an ant adhesive frying pan.
2. Place the meat in an oven plate, add the bay leaves, thyme, garlic cloves, and cook in the oven for 10 to 12 minutes (the meat must remain pink). Remove and put aside.

1. In a casserole, boil the water and then insert the tomatoes for 30 secondes. Remove the tomatoes, rinse under cold water, peal and cut in 6 quarters. Remove the core and dice.
2. Place the diced tomatoes in casserole and add the basil, thyme, and oil. Season and heat at low temperature.
3. Reheat the veal 3 to 4 minutes in the oven and slice. Serve 6 slices per plate with warm sauce. Accompany with parsley.

Serves 4 portions.
The Auberge Hatley is situated on the shore of Lake Massawippi. The Inn offers renowned fine cuisine in the beautiful Eastern Townships (Estrie).