Grillades and Grits (Rosalie's)

• 2 tablespoons minced fresh thyme
• 1/4 to 1/2 teaspoon cayenne pepper
• 1 teaspoon ground black pepper
• Salt to taste
• 1 pound loin of veal, completely trimmed
• 1 tablespoon olive oil plus oil for brushing the meat
• Sauce (see recipe)
• Grits (see recipe)

1. Combine thyme, peppers and salt.
2. Brush veal with oil and coat with pepper mixture on both sides.
3. Set aside while making sauce and grits.
4. To serve, preheat oven to 500 degrees.
5. Heat heavy pan and add 1 tablespoon oil.
6. Sear meat quickly on all sides over high heat, about 4 minutes.
7. Place veal in pan in oven and roast quickly, 7 to 10 minutes for rare.
8. Slice meat thinly and place on heated plates with warm grits.
9. Spoon sauce over.

thyme, cayenne pepper, ground black pepper, salt, loin of veal, olive oil, grits

Taken from cooking.nytimes.com/recipes/3578 (may not work)