Make A Gracious Way to Welcome Fall......
It’s cooking season again … time to ease back into the roasting routine. This veal striploin makes a fabulous weekend roast in fall. We paired it with pancetta lardons, wild chanterelle & mixed mushrooms for earthy flavor, and finished with a silky pan sauce. This comforting dish is perfect for autumn and is not only super easy but special enough for company or any special occasion meal.
Veal Roast with Pancetta & Mushrooms
Serves 6 to 8
Total time: 45 minutes
Ingredients
1 3 to 4 lb Veal Striploin
Kosher salt & freshly ground black pepper
3 ounces French Pancetta, cut into 1/2-inch lardons
Extra light olive oil
3 medium shallots, finely chopped
1 lb of wild mixed mushrooms, trimmed
3/4 pound fresh Chanterelle mushrooms, cut in half
1 tbsp fresh thyme leaves
3 fresh sage leaves, finely chopped
1 cup dry white wine
7 oz veal demi-glace
3 tbsp black truffle butter*
3 tbsp chopped flat leaf parsley
Mashed potatoes, for serving
Preparation
Preheat oven to 425 degrees F.
Veal Roast
Trim the striploin of excess silver skin and tie with butcher’s twine at 2-inch intervals to create a uniform shape. Season the roast with salt and pepper.
In a large oven-proof skillet or stainless steel roasting pan over medium heat, sauté French pancetta until fat has rendered and lardons are golden and crisp. Remove with a slotted spoon and set aside.
Raise heat to medium-high and add about a tbsp of oil to the rendered fat. Brown the roast on each side, about 6 minutes total. Place in oven and roast until an instant-read thermometer inserted into the thickest part of the roast registers 140 degrees F, about 20 minutes. Transfer roast to a carving board and rest tented with foil.
Mushrooms and Shallots
Carefully pour off all but about 3 tablespoons of oil; place pan over medium-high heat. Add shallots and mushrooms, season with salt and pepper. Sauté until mushrooms are golden brown and just cooked through, about 5-6 minutes. Add thyme and sage, sauté about 1 minute more. Add wine, scraping up any browned bits on the bottom of the pan. Cook until wine is reduced by half, about 5 minutes. Stir in demi-glace and continue to cook until mixture is reduced enough to coat the back of a spoon. Stir in truffle butter and add parsley. Taste for seasoning, add salt and/or pepper if needed.
Remove string from roast and slice against the grain.
Plating/Presentation
Place veal on a lipped platter, pour mushroom mixture over the top, garnish with the French pancetta lardons, and serve immediately with mashed potatoes on the side.
*Truffle Butter
In a small mixing bowl, combine the butter and truffle oil, to taste, together. Season with salt to taste. On a large piece of plastic wrap, spoon the butter/truffle mixture and form into a log, about 1-inch thick. Wrap the log tightly. May also transfer the butter to a ramekin or crock, and cover securely. Refrigerate for up to 3 days, or freeze for up to 1 month. You certainly can use fresh black truffles for this recipe, but to save hundreds of dollars, the truffle oil works quite well. Be careful though, too much truffle oil will completely over power anything that it's combined with.
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