Roasted Boneless Loin Of Veal
|Olive oil||1 Tablespoon|
|Boneless veal loin||1 1⁄2 Pound|
|Onion||1 , finely chopped|
|Celery stalks||1⁄2 , diced small|
|Chopped fresh parsley||1 Tablespoon|
|Dry white wine||1 Cup (16 tbs)|
|Chicken stock||1 1⁄4 Cup (20 tbs), heated|
|Cold water||3 Tablespoon|
Preheat oven to 375 Â°F (190 Â°C).
Heat oil in cast iron frying pan over high heat. Add veal and sear on both sides. Transfer veal to roasting pan.
Season meat with salt and pepper. Spread butter over top of meat and cook in oven 20 minutes per lb (500 g).
When meat is cooked, remove from roasting pan and keep hot.
Place roasting pan on burner over high heat. Add onion, celery and all seasonings. Cook 3 minutes.
Pour in wine and cook 5 minutes over high heat.
Incorporate chicken stock and bring to boil.
Dissolve cornstarch in cold water; stir into sauce. Cook 2 minutes.
Pass sauce through sieve into bowl. Discard vegetables and serve sauce with roast.