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Rack Of Veal With Peppercorn Sauce

world.chef's picture
Rack of veal with peppercorn sauce is a simple yet elegant recipe that I often prepare for dinner parties for its huge success. Easily prepared in the oven, the rack of veal with peppercorn sauce is flavored with white pepper and green peppercrns and cooked in wine and mock bearnaise sauce.
Ingredients
  Veal rib roast 5 Pound (1 In Number)
  Salt 1 Teaspoon
  Freshly ground white pepper To Taste
  White wine 4 Tablespoon
  Mock bearnaise sauce 1 1⁄3 Cup (21.33 tbs)
  Green peppercorns 2 Tablespoon, drained
Directions

Rub roast with salt and pepper; place in a roasting pan.
Insert meat thermometer so tip is in center of meat, away from bone.
Roast uncovered in a 325°F oven to an internal temperature of 165°F (about 3 hours).
Baste several times with white wine during last hour of roasting.
Remove to a platter and cover loosely with aluminum foil; let stand 20 minutes before carving.
While roast is standing, make the sauce, adding peppercorns before heating.
Pass sauce.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted
Interest: 
Party

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Average: 4 (18 votes)