This Recipe includes
|Veal sirloin (approx. 2 pounds in weight)|
|Chopped frozen broccoli|
Spices, herbs and flavoring ingredients:
|Salt and pepper|
Why we love it
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.
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.
A delicious French-style roasted veal made easily in the oven that makes a wonderful dinner.
- 2.2 lb (1 kg) veal sirloin
- 50g of butter (around 2 tablespoons)
- 1 cups 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
- 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 Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 227Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 70mgSodium: 131mgCarbohydrates: 5gFiber: 2gSugar: 1gProtein: 14g
Note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health. This website is written and produced for entertainment purposes only.
If you enjoyed that, check out our other classic French recipes that are easy to prepare. Bon appétit and à bientôt !