Veal Roast with Wine Sauce

Ingredients

• 1.2 kg veal roast (e.g., boneless cutlet or navel)
• Salt
• black 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 (glass)
• 150 g crème fraîche
• 1 tbsp mustard

Instructions

1. 1.

   Peel and roughly chop carrots and onions.

2. 2.

   Rub the veal with salt and pepper, sear it in hot clarified butter in a roasting pan all sides, add onions, unpeeled garlic cloves, and carrot, then add honey, wine, and stock, and braise in a preheated oven at 180°C for about 45-50 minutes, basting occasionally with the cooking liquid.

3. 3.

   Remove the meat from the pan and keep it warm.

4. 4.

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

5. 5.

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