Try this homemade Roasted Loin of Berkshire Grass-Fed Veal served with Roasted Potatoes with Wild Ramps and Morel Mushroom Sauce recipe the whole family…
This Roasted Loin of Berkshire Grass-Fed Veal served with Roasted Potatoes with Wild Ramps and Morel Mushroom Sauce relies on simple, everyday ingredients such as whole veal loin and extra-virgin olive oil. It comes together quickly and makes 4 servings, at about 837 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.
It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.
Updated Jun 30, 2026
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1
Prepare the Morel Mushroom Sauce then reserve.
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2
Prepare the Roasted Potatoes with Wild Ramps.
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3
Reserve.
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4
Preheat the oven to 325 degrees F.
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5
Heat the oil in a large cast iron pan, over medium-high heat.
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6
Season the meat all over with salt and pepper.
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7
Brown the veal on all sides, about 20 minutes.
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8
Transfer the pan to the oven and roast until the meat reaches an internal temperature of 130 degrees F(the loin will be pink at the center), about 20 minutes.
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9
Allow the meat to rest in a warm place for 10 to 15 minutes.
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10
While the veal is roasting, blanch the asparagus in boiling salted water.
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11
Refresh it in ice water, then drain and set aside.
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12
Just before serving, melt the butter in a large skillet over medium heat.
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13
Add the asparagus, season with salt and pepper and cook just until heated through and tender, about 5 minutes.
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14
To serve, thinly slice the veal.
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Place a spoonful of Roasted Potatoes with Wild Ramps in the center of each plate.
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Arrange 2 or 3 slices of veal over the potatoes.
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Place asparagus around the potatoes, spoon sauce over the meat and serve.
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18
2 pounds fresh or 8 ounces dried morels, stems trimmed
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1 tablespoon unsalted butter
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2 tablespoons finely minced shallots
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1 tablespoon finely minced garlic
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1/2 cup dry red wine such as Pineau des Charantes
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2 cups chicken stock
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1 cup heavy cream
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1/2 lemon
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Kosher salt and freshly ground black pepper
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1 tablespoon finely minced parsley leaves
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1 tablespoon finely minced chives
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1 teaspoon finely minced thyme leaves
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30
If using fresh mushrooms clean them by rubbing them with a damp cloth, or briefly submerging them in water, then drain and blot dry.
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31
If using dried mushrooms, place them in a medium bowl and cover with boiling water.
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32
Set the mushrooms aside until soft, then drain.
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33
Chop the fresh or re-hydrated dry mushrooms.
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34
Heat the butter in a medium saucepan over medium heat.
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35
Add the shallots and chopped mushrooms and cook, stirring occasionally, until the mushrooms are almost tender, about 7 minutes.
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Add the garlic and cook until fragrant, about 3 minutes more.
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37
Add the wine, bring to a simmer, cover, and cook until the mushrooms are fully soft, about 5 minutes more.
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38
Remove the lid and add the chicken stock.
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39
Increase the heat if necessary and simmer, uncovered, until the flavors are blended, 20 minutes or so.
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40
Strain the sauce, reserving the mushrooms.
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Return the sauce to the pot and simmer until it has reduced by 90 percent and has become very concentrated, about 15 minutes.
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42
Add the heavy cream and simmer until the sauce coats the back of a wooden spoon.
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Add lemon juice, salt and pepper to taste.
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Keep warm over a very low heat.
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Just before serving, add the reserved mushrooms and fresh herbs.
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1 pound wild ramps, bulbs only, washed*
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1 stick plus 3 tablespoons unsalted butter
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1 tablespoon honey
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2 ounces bacon, finely diced (recommended: applewood smoked )
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2 pounds Yukon gold potatoes, peeled and diced to 1/2-inch
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Kosher salt and freshly ground black pepper
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1/2 cup finely chopped parsley leaves
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*Ramps are wild leeks and are available in the early spring at farmers' markets and specialty vegetable stores.
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Preheat the oven to 350 degrees F.
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Put the ramps in an oven-proof medium skillet.
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Add the stick of butter, the honey, and enough water to cover the mushrooms.
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Simmer over medium heat until the water evaporates, about 10 minutes.
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Continue cooking, stirring occasionally, until the ramps begin to brown.
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Transfer the pan to the oven and cook until the ramps are tender, about 5 minutes more.
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Set aside.
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Meanwhile, in a large oven-proof skillet, cook the bacon over medium heat until the fat renders and the bacon begins to crisp, about 10 minutes.
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Using a slotted spoon, transfer the bacon to a plate lined with paper towels.
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Add the potatoes to the hot bacon fat.
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Increase the heat to medium-high then season with salt and pepper.
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Cook, turning the potatoes in the hot fat until they begin to brown, about 7 minutes.
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Add the remaining 3 tablespoons of butter to the potatoes.
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Transfer the potatoes to the oven and continue cooking until the potatoes are tender, about 7 minutes more.
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Set the potatoes aside.
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Immediately before serving, warm the potatoes over medium-high heat.
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Add the ramps and crisp bacon and cook just until heated through.
* Per serving · 4 servings · Values may vary.
Tips for the best results
- Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
- Taste as you go and adjust the seasoning before serving.
- Avoid overcrowding the pan — cook in batches if needed for the best texture.
- Let the dish rest for a few minutes before serving so the flavors settle.
- Store leftovers in an airtight container in the fridge and enjoy within a few days.
Variations & substitutions
- Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: Morel Mushroom Sauce, recipe follows, Roasted Potatoes with Wild Ramps, recipe follows, Kosher salt and freshly ground black pepper, 1 whole veal loin, and more.
Yes, Roasted Loin of Berkshire Grass-Fed Veal served with Roasted Potatoes with Wild Ramps and Morel Mushroom Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.