Go Back
–+ servings
Servings: 4 people

Veal Roast

Rustic recipe for a delicious oven-roasted veal filet, served with a morel sauce and glazed vegetables.
Author: Gæsteindlæg
Course: Dinner
Cuisine: French
Keyword: Dinner, Veal, Veal Fillet
Prep Time: 15 minutes
Cook Time: 55 minutes
Metric - US Customary

Ingredients

  • 800 gram Veal Fillet With ribs
  • Grape Seed Oil
  • 4 pcs. Turnips
  • 4 pcs. Carrots
  • 8 pcs. Onion
  • 16 pcs. Radishes
  • 14 gram Butter
  • Salt
  • Pepper

MOREL SAUCE

  • 1 handful Morels Dried.
  • 1 pcs. Shallots
  • Butter
  • 400 gram Veal Stock Strong
  • 200 gram Whipping Cream
  • 15-30 gram Apple Cider Vinegar
  • Salt
  • Pepper

Instructions

Oven-roasted veal filet

  • Clean the veal filet of tendons and tie it tightly with butcher's twine to ensure it holds its shape during roasting.
  • This will make it nicely round.
  • Brown the roast well in oil in a pot on all sides and season with salt and pepper all around.
  • Place it in an ovenproof dish and put it in the oven at 80 degrees Celsius (176 degrees Fahrenheit) with a meat thermometer set to 56 degrees Celsius (133 degrees Fahrenheit).
  • This way, it will roast gently and won't become dry.
  • It takes about 30-45 minutes to reach the desired core temperature.
  • Take the roast out and let it rest for about fifteen minutes after roasting.

Morel Sauce

  • Meanwhile, soak the morels in lukewarm water.
  • Once they are soft, split them and clean them of sand.
  • Wring them dry.
  • Peel and finely chop the shallot.
  • Cook the morels in butter in a pot.
  • Add the chopped shallot and let it fry until golden.
  • Add the stock and reduce it by half.
  • Add cream and season to taste with salt, pepper, and optionally a bit of apple cider vinegar.

Vegetables

  • Clean turnips, carrots, onions, and radishes, and cut them into coarse pieces.
  • Keep the radishes whole.
  • Boil the vegetables until tender in salted water, but ensure they still have a bit of crunch.
  • Drain the water, except for a little left in the bottom of the pot.
  • Glaze the vegetables by tossing them with a bit of butter and the remaining water, so they are juicy when served.
  • Season to taste with salt and pepper.

Serving

  • Arrange the roast with all the vegetables on a large board or platter and serve the sauce on the side.