Roasted Veal with buttery herb sauce
Ingredients
 | Veal sirloin (approx. 2 pounds or 1kg in weight) |
 | 1 cup of chopped frozen broccoli |
 | 1 tablespoon of all-purpose flour |
Spices, herbs and flavoring ingredients:
 | 1 teaspoon of garlic powder |
 | 1 teaspoon of dried rosemary |
 | 50 g of butter (around 2 tablespoons) |
 | Salt and pepper |
How to make this roasted veal with buttery herb sauce
- Mix the garlic butter: In a large mixing bowl, combine the softened butter with the garlic, herbs, salt, and pepper until evenly blended and fragrant.
- Preheat the oven to 375°F (180°C): Position a rack in the center of the oven for even cooking.
- Prepare the veal: Place a few generous spoonfuls of the garlic butter over the top of the veal roast, spreading it so it melts and bastes the meat as it cooks.
- Arrange in the baking dish: Transfer the veal to a baking dish and scatter the chopped frozen broccoli around it in an even layer.
- Roast for about 50 minutes: Baste occasionally with the pan juices to keep the meat moist and flavorful. The veal should be cooked through and lightly golden on the outside.
- Let the meat rest: Remove from the oven, cover loosely with foil or a lid, and let it rest for 5 minutes before slicing. This keeps the juices where they belong — inside the meat.
- Prepare the gravy: Pour the pan juices into a small saucepan over medium heat. In a separate bowl, mix the flour with one tablespoon of water to form a smooth slurry. Whisk the slurry into the saucepan and cook for about 5 minutes, stirring, until the sauce thickens.
- Serve while warm: Slice the veal and spoon the warm gravy over the top.
Roasted veal is a dish that comes together quickly. Since veal is so young, the meat that naturally remains tender juicy. As long as you don’t over cook it, that is.
Cooked delicately with a handful of vegetables, roasted veal can be served as a main dish for a special occasion or as an elegant weeknight dinner. With the juices running between the veal and the veggies, this is is a one-pan dish that everyone is going to want more of.
Let the roasted veal rest for a few minutes after removing it from the oven to allow the meat to redistribute its juices and keep it tender. You can then Carve the roasted veal into thin slices and arrange it on a platter, garnished with rosemary and ready to serve.
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Roasted veal with buttery garlic sauce
Equipment
Ingredients
- 2.2 lb veal sirloin (1 kg)
- 50 g of butter (around 2 tablespoons)
- 1 cup of chopped frozen broccoli
- 1 teaspoon of garlic powder
- 1 teaspoon of dried rosemary
- 1 tablespoon of flour
- pinch of salt and pepper to taste
Instructions
- In a large mixing bowl, mix the garlic, herbs, salt and pepper into the butter.
- Preheat the oven for 375°F (180°C).
- Place a couple of spoonfuls of the melted butter and spices on top of the veal so that it can spread as it cooks.
- Place the roast veal in a baking dish, along with the chopped frozen broccoli.
- Bake for about 50 minutes and baste occasionally with the pan juices.
- Remove the roast veal from the oven and cover the dish with tin foil or a lid to let the meat rest for 5 minutes before serving.
- After moving the roast veal to a serving plate, move the meat juices that were in the roasting tray into a small saucepan on the stove.
- In a small bowl, place the flour along with a tablespoon of water and mix to make a roux.
- Mix the roux in to the saucepan and let the mixture come together for 5 minutes until it starts to thicken.
- Serve warm alongside the roasted veal and broccoli.
Nutrition
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.
What to serve with it?
This delicious French-style roasted veal can be served with a side dish like this cheesy cauliflower gratin or mushroom and potato gratin.
For starters, consider this tomato tartare or these perigord salad.
What drinks to serve with it?
For drinks, this roasted veal goes quite well with a young local red wine like a Volnay from Burgundy.
Another option is a wine like a Côtes de Bordeaux or a Saumur-Champigny from the Loire valley. You can read more about French wines here.
Can you prepare it in advance?
This roasted veal keeps quite well in the fridge, and can be served warm or cold. Let it cool, and then place in an airtight glass container in the fridge, so that the veal doesn’t dry out.
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