John Myers
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Roast Veal in Cream Sauce with Rosemary Potatoes, with Asparagus & Bernaise Sauce
The perfect roast veal in cream sauce with rosemary potatoes, with asparagus & bernaise sauce recipe with a picture and simple step-by-step instructions.
Roast veal in cream sauce
- 1,9 kg Veal roll roast – from the neck
- 2 Onions
- 1 Carrot
- 1 shot Port wine
- 1 shot Cream
- 300 ml Beef stock
- 2 leaves Celery green
- Salt
- Pepper from the grinder
- Sugar
- 1 tbsp Sweet paprika powder
- 0,5 tsp Cayenne pepper
- 0,5 tsp Dried marjoram
- 0,5 tsp Mustard powder
- 0,5 tsp Ground cumin
- Butter
- Olive oil
Rosemary Potatoes
- 8 New potatoes
- 1 tsp Dried rosemary
- Olive oil
- Coarse sea salt
- Pepper from the grinder
Asparagus & Bernaise sauce
- 500 g Fresh asparagus
- 0,5 Lemon
- Salt
- Sugar
- 1 Egg
- 60 g Butter
- 1 tsp Dried tarragon
Roast veal in cream sauce
- Mix the paprika powder, cayenne, mustard powder, sugar, salt, pepper, marjoram and cumin and rub the roast with it – wrap in cling film and leave to stand overnight.
- Clean and roughly dice the carrots and onions – sear the meat in butter and olive oil – add the vegetables and celery greens and roast with them.
- Deglaze with port wine – pour in the stock and cook in the oven at 190 ° C for 1 hour.
- Remove the roast from the sauce – remove the twine and add the cream to the sauce – puree.
Rosemary Potatoes
- In the meantime, wash the potatoes, cut in half and marinate with olive oil – sprinkle with salt, pepper and rosemary – put in the oven for the last 15 minutes before the end of the roasting time and bake until golden brown.
Asparagus and Bernaise sauce
- Peel the asparagus – squeeze the lemon and put the peel in boiling salted water – add sugar to taste and cook the asparagus sticks with the tips over water for 5 minutes – then lower the whole sticks and cook for 1 minute (do not boil).
- Put on a water bath and beat the egg until frothy, add lemon juice and melted butter – keep beating until the sauce thickens. Remove from the heat and season with salt, pepper, sugar and tarragon.
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