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.
- Category: Veal Recipes
- 1 boneless veal roast, 3lbs
- salt and pepper
- 1/2 cup crème fraîche
- 2 tablespoons dry white wine
- 1 tablespoon cornstarch
- 1 cup chicken stock
- 1/2 cup dry white wine
For the Sauce
- 1 cup chicken stock
- 1 teaspoon fresh marjoram, minced
- 1 tablespoon fresh parsley, minced
- 3 tablespoons Dijon mustard
- 1 tablespoon shallot, minced
- 1 teaspoon butter, plus 2 tbl at room tempVeal Roast
- 2 teaspoons white truffle oil
- 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.
- 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.
- 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.
- 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.
- 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.
- Remove the pan from the oven, transfer the veal to a carving board, and tent with aluminum foil. Let rest for 10-15 minutes.
- 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.
- 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.
- 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.
- 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.
- 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.