Veal Roast

Ingredients

• 1.2 kg veal roast (e.g., sliced cutlet or tenderloin)
• Salt
• Pepper (freshly ground)
• 2 tbsp clarified butter
• 2 onions
• 4 Garlic cloves
• 1 Carrot
• 2 tbsp honey
• 250 ml dry white wine
• 400 ml veal stock (from the bottle)
• 150 g crème fraîche
• 1 tbsp mustard

Instructions

1. 1.

   Peel and roughly chop carrots and onions.

2. 2.

   Rub veal with salt and pepper, sear in hot clarified butter in a roasting pan until browned all around. Add onions, unpeeled garlic cloves, and carrot; pour in honey, wine, and stock. Roast in preheated oven at 180°C for about 45–50 minutes, basting occasionally with pan juices.

3. 3.

   Remove the roast from the pan and keep warm.

4. 4.

   Strain the pan juices through a sieve, whisk in crème fraîche and mustard, bring to a boil, and season to taste.

5. 5.

   Slice the roast and arrange on a large platter, serving sauce separately. Pair with potatoes and fresh vegetables.