Roast Veal in Cream Sauce with Rosemary Potatoes, with Asparagus & Bernaise Sauce

5 from 7 votes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 4 people
Calories 109 kcal


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.


Serving: 100gCalories: 109kcalCarbohydrates: 4.4gProtein: 2.2gFat: 9.1g
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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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