-
1
Preheat the oven to 450 degrees.
-
2
Pour the boxes of salt into a large braising pot and heat in the oven till unbearably warm to the top of the hand.
-
3
Meanwhile, place the veal stock in a medium saucepan over medium-low heat, and reduce to 1 c.. Add in the lemon rind, capers, garlic, parsley, and pepper to taste.
-
4
Keep hot in a warm-water bath to prevent further reduction.
-
5
Trim the fillet, removing all traces of fat and silver skin between the muscles.
-
6
Tie the roast with fine string at 1-inch intervals.
-
7
Blanch the fresh grape leaves for 1 second in boiling water so they can bend easily.
-
8
Cold them, then remove their stems and central rib.
-
9
(Eliminate these steps if using canned leaves.)
-
10
Roll the meat into the leaves, and tie at 1/4-inch intervals.
-
11
Using a large measuring c. with a handle, transfer two thirds of the warm salt to a medium roasting pan.
-
12
Arrange the meat on the bottom layer of salt, and immediately cover it with the reserved salt, to cover completely.
-
13
Turn the oven temperature down to 400 degrees, and roast about 25 min.
-
14
Remove the meat from the oven when it reaches an internal temperature of 110 degrees.
-
15
Keep the meat wrapped in the leaves, and let rest 5 min.
-
16
To serve, remove all strings and leaves, slice, and serve with the caper sauce and a garnish of stuffed mushrooms.
