Recipe #3174
Veal Roast with Dried Tomatoes
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 1 h 10 min |
| Total: | 1 h 20 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Veal |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 1 leg of grain-fed veal roast, boneless, about 2 lb. (1 kg)
- 30 mL (2 Tbsp.) pesto
- 2 leeks, thinly sliced
- 60 mL (1/4 cup) dried tomatoes, coarsely chopped
- 125 mL (1/2 cup) sliced black olives*
- 125 mL (1/2 cup) each: white wine and tomato juice*
- Corn starch, in sufficient quantity*
- Salt and pepper to taste
Preparation
Preheat the oven to 400 °F/200 °C.
Daub the roast with pesto.
Place the leeks in the bottom of a roasting pan. Place the roast on top.
Sear in the oven 12-15 min.
Reduce the oven temperature to 275 °F/140 °C.
In the bottom of the roasting pan, place the dried tomatoes, black olives, white wine and tomato juice. Cook 45-55 min. or until the internal temperature of the veal reaches 160 °F/70 °C. Baste regularly with the cooking juices.
Thicken the cooking juices with cornstarch and serve with the veal.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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