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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.
  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

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

Main Dish

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Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6263 Calories from Fat 3777

% Daily Value*

Total Fat 419 g644.5%

Saturated Fat 148.1 g740.5%

Trans Fat 0 g

Cholesterol 3388.8 mg1129.6%

Sodium 9147 mg381.1%

Total Carbohydrates 19 g6.3%

Dietary Fiber 1.5 g5.9%

Sugars 0.6 g

Protein 556 g1112.9%

Vitamin A 127.8% Vitamin C 0.35%

Calcium 30.7% Iron 157.6%

*Based on a 2000 Calorie diet

Rack Of Veal With Peppercorn Sauce Recipe