Rack Of Veal With Peppercorn Sauce
|Veal rib roast||5 Pound (1 In Number)|
|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|
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 325Â°F oven to an internal temperature of 165Â°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.