Veal Roast with a Mustard-Shallot Crust

A boneless veal roast is a tender cut that cooks to perfection in less than an hour. It requires little preparation, has only a thin layer of fat, is easy to carve, make an elegant main course. A coating of shallot, butter and mustard flavors the roast and the pan sauce. A little truffle oil adds a nice finishing touch.

1 boneless veal roast, 3lbs

1 tsp butter, plus 2 tbl at room tempVeal Roast

1 tbl shallot, minced

3 tbls Dijon mustard

1 tbl fresh parsley, minced

1 tsp fresh marjoram, minced


1 cup chicken stock

½ cup dry white wine

For the Sauce

1 cup chicken stock

1 tbl cornstarch

2 tbls dry white wine

½ cup crème fraîche

salt and pepper

2 tsp white truffle oil

  1. Remove the veal roast from the refrigerator about 30 minutes before roasting. Preheat the oven to 500°F. Oil a flat roasting rack and place it in a roasting pan just large enough to hold the roast.
  2. In a small frying pan over low heat, melt the 1 tsp butter. Add the shallot and sauté until softened nut not browned, 2-3 minutes. Remove the pan from the heat, transfer the shallot to a bowl and let cool. Add the mustard, 2 tbls butter, parsley, and marjoram and mix well.
  3. Leave fat on the veal, which will help baste it during roasting. Shape the roast into a uniform, compact cylinder and tie with kitchen string at 2-inch intervals. Then tie once lengthwise to help the roast keeps its shape.
  4. Sprinkle the veal with pepper and coat in evenly with the mustard mixture. Transfer the veal to the rack. Pour the broth and white wine into the pan.
  5. Roast the veal for 30 minutes. Reduce the oven temperature to 375°F and continue to roast until a thermometer inserted into the center of the roast registers 135°-140°F for medium, 20-25 minutes.
  6. Remove the pan from the oven, transfer the veal to a carving board, and tent with aluminum foil. Let rest for 10-15 minutes.
  7. Pour the pan drippings through a course-mesh sieve placed over a wide saucepan. Using a large spoon, remove and discard the fat. There should be about¾ cup of liquid.
  8. To make the sauce, add the stock to the saucepan and place over high heat. Bring to a rapid boil and boil until reduced by one-forth, 3-4 minutes.
  9. Meanwhile, in a small bowl, dissolve the cornstarch in the white wine. Reduce the heat to medium and whisk in the cornstarch mixture. Cook, stirring, until the sauce thickens slightly, 2-3 mintues.
  10. Stir in the crème fraîche, season with salt to taste, and add ¼ tsp white pepper. Heat the sauce for 1 minute longer, but do not allow it to boil. Remove from the heat.
  11. Carve the meat into slices ½ inch thick. Arrange on a warmed platter or individual plates. Spoon the sauce over the veal. If using the truffle oil, drizzle it lightly over the top. Serve at once.