Veal Roast with Capers and Tarragon

Ingredients

• 2 scallions
• 1 handful tarragon
• 3 tbsp Rapeseed oil
• 1.2 kg veal roast
• Salt
• Pepper (freshly ground)
• 500 ml beef broth
• 150 ml Heavy Cream
• 30 g grated Parmesan cheese
• 4 tbsp capers

Instructions

1. 1.

   Peel and chop the scallions. Wash the tarragon, shake dry, and pluck leaves from stems. Heat rapeseed oil in a large pot and sauté the scallions until translucent. Add the veal roast and brown lightly on all sides. Season with salt and pepper.

2. 2.

   Deglaze the meat with beef broth, add tarragon, and bring to a boil. Cover and simmer over low heat for about 40 minutes until the meat is tender. Remove the roast from the pot, wrap in foil, and let rest for ~10 minutes. Heat the cream with 150 ml of remaining broth in the pot and reduce by half. Stir in parmesan, season with salt and pepper.

3. 3.

   Slice the veal thinly onto plates, spoon sauce over it, and scatter capers on top. Serve with a side salad if desired.