ROAST LOIN OF HERB VEAL
Provided by Bryan Miller
Categories dinner, main course
Time 1h20m
Yield 10 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees.
- Split the loin of veal lengthwise without cutting it all the way through (butterfly cut). Spread the inside of the veal with the soft butter. Mix the salt and pepper and sprinkle half of it over the butter.
- Combine basil, parsley and sauteed shallots on a plate and roll the tenderloin in it until it is well coated with the herbs. Place tenderloin on the center of the loin of veal and sprinkle the remaining herbs evenly over the top.
- Wrap the loin around the tenderloin. Tie the roast with kitchen string and place in roasting pan. Sprinkle with remaining salt and pepper. Brush with the olive oil and roast for 15 minutes. Reduce oven temperature to 350 degrees.
- Combine onions, carrots, celery and garlic, and place around veal roast. Roast veal and vegetables for an additional 25 minutes.
- While veal is roasting, drain the morels, saving the water in which they were soaked. Wash them well and set aside.
- Remove veal from pan, add white wine and heat on the stove for five minutes, stirring constantly.
- Pour the liquid and vegetables into a saucepan with the veal stock and the reserved liquid from the morels. Cook over high heat until reduced to about two cups, about 15 to 20 minutes.
- Strain sauce through a fine sieve and set aside.
- In a saucepan, melt the ounce of cold butter and lightly saute the two chopped shallots. Add the morels and heavy cream, cooking until thickened. Add the reserved sauce base slowly, stirring to keep the mixture smooth. Serve immediately.
Nutrition Facts : @context http, Calories 259, UnsaturatedFat 8 grams, Carbohydrate 6 grams, Fat 21 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 12 grams, Sodium 456 milligrams, Sugar 3 grams, TransFat 0 grams
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Marilyn Carter
[email protected]The sauce was a bit bland. I added some extra herbs and spices to give it more flavor.
Umar azad
[email protected]I found that the veal was a bit dry. I think I overcooked it.
Denise Treseng
[email protected]This recipe was a bit too complicated for me. I ended up burning the veal.
Gary Brown
[email protected]I was a bit hesitant to try this recipe because I'm not a huge fan of veal, but I was pleasantly surprised. The veal was tender and flavorful, and the herbs added a nice touch.
mdhasibul islam
[email protected]This recipe is a keeper. I've added it to my regular rotation of dinner recipes.
Paul Venie
[email protected]I made this recipe for my family and they all loved it. Even my picky kids ate it up!
Josh Cook
[email protected]I love the simplicity of this recipe. It's easy to make and the results are always impressive.
Shoaib Mustafa
[email protected]This dish was a hit at my dinner party. Everyone raved about how tender and flavorful the veal was.
Shamrod Kekahuna
[email protected]I've made this recipe several times and it always turns out great. The veal is always tender and juicy, and the sauce is flavorful and rich.
Raja Rahim
[email protected]This recipe was absolutely delicious! The veal was cooked to perfection and the herbs added a wonderful flavor. I will definitely be making this again.