Remove the veal loin from the fridge in time for the temperature to rise.

Cook the broccoli for about 5 minutes until al dente. Drain, extinguish and mix with 2 tablespoons of olive oil. Sweat the shallots in the remaining olive oil, add the veal stock and stir in the bay leaves. Boil the sauce, remove the bay leaves, puree the sauce, spatula the cream and add the pepper and keep warm

Preheat the oven to 180°C (356°F). Place the veal in a casserole and place the thermometer in the thickest part of the veal. Grill for about 45 minutes until the core temperature is 59°C (138°F). In the last 12 minutes, put the broccoli under the grill and turn the broccoli over after 6 minutes. Leave the veal to rest on a warm, covered plate.

Cut the veal into slices with a sharp, not serrated knife on the fibre and serve with broccoli and sauce.