- 1 eye of loin of veal, about 3 to 3 1/2 pounds, trimmed, with tenderloin
- 2 ounces butter, at room temperature
- 1 teaspoon salt
- ¼ teaspoon ground white pepper
- ½ teaspoon finely chopped basil
- 1 teaspoon finely chopped parsley
- 1 teaspoon finely diced shallots, sauteed in butter
- 1 tablespoon olive oil
- ½ cup coarsely chopped onions
- ½ cup carrots
- ½ cup celery
- 2 cloves garlic, crushed
- ½ cup dried morels, soaked overnight in one cup of water
- 1 cup dry white wine
- 1 quart veal stock
- 1 ounce cold butter
- 2 shallots, finely chopped
- 1 cup of heavy cream
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (10 servings)
456 calories; 32 grams fat; 15 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 32 grams protein; 137 milligrams cholesterol; 588 milligrams sodium
- 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.
1 hour 20 minutes