Dacor Wall Ovens Roasted Loin of Veal with Tarragon Mustard Gravy, Veal Loin, slices of bacon

Veal Loin

Default Mode and Temperatures: Surround Convection Roast/350˚

Suggested Time: 1 hour 20 minutes

Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thickest part of meat.

Path to reach this function: DACOR GUIDE-MEAT-BEEF/VEAL-#8 Veal loin

Roasted Loin of Veal with Tarragon Mustard Gravy

2-to 21⁄2 pound boned veal loin, trimmed and tied loosely at 1 inch intervals with kitchen string

Salt and pepper, to taste 1⁄3 cup Dijon mustard

6 slices of bacon

15 cloves of garlic, separated into cloves and peeled,

12 shallots, peeled

1⁄2 cup dry white wine

1 Tablespoon finely chopped fresh or 1 teaspoon dried tarragon 1⁄4 cup water

Season the veal and salt and pepper, spread the mustard over the top and sides, and cover the veal with the bacon. Place the veal on a V-shaped rack inside of a roasting pan. In the bottom of the pan, add the peeled garlic cloves and the peeled shallot. Add the wine. Adjust oven rack to position 2. In Dacor Guide, select Veal Loin. Allow oven to preheat. Place pan in oven and insert meat thermometer. Set internal temperature at 150˚. Roast until loin is golden brown and it reaches the proper internal temperature. Transfer the veal to a cutting board and let it stand, covered loosely with foil, for 15 minutes. Transfer the garlic and the shallots with a slotted spoon to a bowl, toss them with 2 teaspoons of the chopped tarragon, and keep them warm, covered with foil.

While the veal is standing, remove the V-rack and skim the fat from the pan juices. Add the water, and deglaze the pan over high heat on a cooktop, scraping up the brown bits, until the mixture is reduced by half. Strain the mixture through a fine sieve into a bowl and season the gravy with salt and pepper.

After Roasting: Cut the veal into 1⁄2-inch-thick slices, arrange the slices on a platter, and scatter the garlic and the shallots around them. Drizzle some of the gravy on the veal and sprinkle it with the remaining 1 teaspoon chopped tarragon. Serve the remaining gravy separately.

Serves 6.

RECIPES

81