This sophisticated dish features a tender, boneless loin of veal rolled and roasted to perfection, accompanied by a rich, aromatic sauce infused with fresh mushrooms, herbs, and chopped truffles. The veal is seasoned simply with salt, pepper, and marjoram, allowing the delicate meat flavor to shine. The sauce, built on a base of chicken stock and butter, offers deep umami notes from the mushrooms and a luxurious finish from the truffles. Ideal for special dinners or celebratory occasions, this recipe delivers a restaurant-quality experience at home. The combination of savory vegetables and luxurious fats creates a hearty yet refined meal that pairs beautifully with simple starches like mashed potatoes or risotto.
Loin Of Veal With Truffle Sauce
Description
This sophisticated dish features a tender, boneless loin of veal rolled and roasted to perfection, accompanied by a rich, aromatic sauce infused with fresh mushrooms, herbs, and chopped truffles. The veal is seasoned simply with salt, pepper, and marjoram, allowing the delicate meat flavor to shine. The sauce, built on a base of chicken stock and butter, offers deep umami notes from the mushrooms and a luxurious finish from the truffles. Ideal for special dinners or celebratory occasions, this recipe delivers a restaurant-quality experience at home. The combination of savory vegetables and luxurious fats creates a hearty yet refined meal that pairs beautifully with simple starches like mashed potatoes or risotto.Ingredients
Directions
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Preheat oven to 400F (200C).
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Prepare the veal loin by ensuring it is boned, rolled tightly, and tied with kitchen string at 1-inch intervals.
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Season the outside of the veal roll generously with salt, pepper, and marjoram.
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Heat vegetable shortening in a large oven-proof skillet or roasting pan over medium-high heat.
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Sear the veal roll on all sides until golden brown, about 8-10 minutes total.
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Transfer the pan to the oven and roast for approximately 45-60 minutes, or until internal temperature reaches 135F (57C) for medium-rare.
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Remove veal from oven and transfer to a cutting board. Tent loosely with foil and let rest for 15 minutes.
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While veal rests, reduce heat to medium under the roasting pan. Add chopped onion, celery, and mushrooms. Saut until softened, about 5-7 minutes.
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Add quartered tomatoes and chicken stock to the pan, scraping up any browned bits from the bottom.
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Simmer the sauce for 5 minutes to reduce slightly and meld flavors.
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Remove from heat and stir in the softened butter and chopped truffles (drained if soaked).
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Slice the rested veal into thick medallions and arrange on serving plates.
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Spoon the warm truffle and mushroom sauce over the veal slices and serve immediately.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 689.3kcal
- % Daily Value *
- Total Fat 67.0g104%
- Saturated Fat 35.9g180%
- Cholesterol 179.1mg60%
- Sodium 5309.9mg222%
- Total Carbohydrate 2.7g1%
- Dietary Fiber 1.2g5%
- Sugars 1.3g
- Protein 20.0g40%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
* Veal Loin Preparation: Ensure the loin is boneless, rolled tightly, and securely tied with kitchen twine to maintain its shape during cooking. It should weigh approximately 2.75 to 3 lbs.
** Mushrooms: Fresh mushrooms should be trimmed of any dirt and chopped into bite-sized pieces before sauting.
*** Stock Substitute: If chicken stock is unavailable, water can be used, though stock provides richer flavor.
**** Truffles: For best flavor, soak the chopped truffles in 1/4 cup of cognac for 1-2 hours before adding to the sauce. Drain before adding if desired, or include the soaking liquid for extra aroma.
Safety: Always use a meat thermometer to ensure the veal is cooked to your desired doneness. Resting the meat is crucial for retaining juices.
