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1
Preheat the oven to 400 degrees.
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2
Split the loin of veal lengthwise without cutting it all the way through (butterfly cut).
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3
Spread the inside of the veal with the soft butter.
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4
Mix the salt and pepper and sprinkle half of it over the butter.
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5
Combine basil, parsley and sauteed shallots on a plate and roll the tenderloin in it until it is well coated with the herbs.
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6
Place tenderloin on the center of the loin of veal and sprinkle the remaining herbs evenly over the top.
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7
Wrap the loin around the tenderloin.
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8
Tie the roast with kitchen string and place in roasting pan.
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9
Sprinkle with remaining salt and pepper.
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10
Brush with the olive oil and roast for 15 minutes.
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11
Reduce oven temperature to 350 degrees.
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12
Combine onions, carrots, celery and garlic, and place around veal roast.
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13
Roast veal and vegetables for an additional 25 minutes.
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14
While veal is roasting, drain the morels, saving the water in which they were soaked.
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15
Wash them well and set aside.
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16
Remove veal from pan, add white wine and heat on the stove for five minutes, stirring constantly.
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17
Pour the liquid and vegetables into a saucepan with the veal stock and the reserved liquid from the morels.
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18
Cook over high heat until reduced to about two cups, about 15 to 20 minutes.
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19
Strain sauce through a fine sieve and set aside.
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20
In a saucepan, melt the ounce of cold butter and lightly saute the two chopped shallots.
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21
Add the morels and heavy cream, cooking until thickened.
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22
Add the reserved sauce base slowly, stirring to keep the mixture smooth.
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23
Serve immediately.
