Herbed Veal Loin, Colored Potatoes, Jussis Mix-Max Sauce, with Autumn Vegetables

5 from 7 votes
Total Time 6 hrs
Course Dinner
Cuisine European
Servings 5 people
Calories 53 kcal


Herbed veal loin

  • 1 Veal loin
  • 4 tsp Mustard medium hot
  • 2 Egg yolk
  • 3 tbsp Breadcrumbs
  • 1 bunch Rosemary
  • 1 bunch Sage
  • 1 bunch Parsely


  • 30 Potatoes
  • 3 L Beetroot juice
  • 1 pinch Salt
  • 1 tbsp Butter

Vegetable side dish

  • 300 g Shallots
  • 300 g Mushrooms
  • 300 g Fresh celery
  • 300 g Carrots
  • 300 g Parsley root
  • 1 Clove of garlic
  • 1 shot Olive oil
  • 1 pinch Salt
  • 1 pinch Pepper

Jussis Mix-Max-Sauce

  • 150 g Beef soup meat
  • 1 shot Oil
  • 2 tbsp Sugar
  • 100 g Tomato paste
  • 2 Red onions
  • 40 ml Balsamic vinegar
  • 750 ml Red wine
  • 500 ml Veal stock
  • 1 tbsp Sauce binders


Veal loin

  • Put the veal loin in the oven at least 6 hours before eating at a maximum of 55 ° C. It is best to monitor the oven temperature with a thermometer so that it does not get too hot. Do not salt or pepper. Catch the gravy with aluminum foil. Make a crust mixture from mustard, egg yolk, breadcrumbs and finely chopped herbs. Take the veal loin out of the oven and brush with the mixture. Bake in the oven until the crust is golden brown.


  • Peel the potatoes and cook them in salted beetroot juice. (You can also prepare for this). Just toss the potatoes briefly in butter before serving.


  • Clean the autumn vegetables, cut into pieces of equal size if possible, put them in a baking dish, season with salt and pepper, sprinkle with a little olive oil and cook in the oven at 180 ° C for about 30 minutes.


  • For the sauce, first fry the meat of the soup vigorously in oil in a large saucepan. Peel and chop the onions. Then add tomato paste, sugar and onions to the meat. When the sugar starts to caramelize, deglaze with the vinegar.
  • When the spiciness of the vinegar is gone, deglaze with the wine. Let it simmer for at least 10 minutes until it simmers. Pour in the stock and simmer again for 10 minutes. Then remove the soup meat, puree and strain everything and finally thicken with a sauce thickener.
  • Slice the veal loin and arrange on the plates with the side dishes - drizzle with the sauce.


Serving: 100gCalories: 53kcalCarbohydrates: 7.1gProtein: 1.9gFat: 1.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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