10
Place a heavy frying pan over a high heat and leave to get smoking hot. Season the rested veal with salt and pepper, add the oil, butter and thyme to the pan and, once foaming, add the fillet. Cook until seared and caramelised all over (you want to do this as quickly as possible, as the meat is already cooked perfectly from the water bath), then transfer to a wire rack or plate and brush liberally with the reserved glaze