Place the veal tenderloin in a freezer bag with the oregano, thyme, peppercorns, garlic, rosemary, lemon zest and 8 tablespoons of olive oil. Mix everything well so that the veal tenderloin is covered all over with herbs and oil. Close the bag and marinate the veal tenderloin in the refrigerator for at least 2 hours.

Take the meat out of the refrigerator at least half an hour before browning so that it can reach room temperature. Preheat the oven to 80°C (176°F) top/bottom heat (fan oven not recommended!). Remove the meat from the marinade and wipe it off.

Heat an ovenproof pan and melt the clarified butter in it. Sear the veal tenderloin all over, first the two short sides and then all around, until it is lightly browned all over. Cook in the ovenproof pan in the oven on the middle shelf until the core temperature is 54-56°C (129-133°F) (use a meat thermometer). This takes about 1 hour 30 minutes. 

Divide the rocket on 4 plates. Slice the veal tenderloin across the grain and arrange on top. Sprinkle each with 1 pinch of fleur de sel and 1 tablespoon of Parmesan shavings. Then slice the black truffle over the top and drizzle 1 tablespoon of the best olive oil over each plate. The truffle can also be replaced with truffle oil if required. Then replace the olive oil with the truffle oil.