Roasted Veal With Chanterelles, Samperdito Recipe

Name: Roasted Veal With Chanterelles, Samperdito
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Roast; 1 1/2 to 2 # Veal Roast; Fresh Thyme, 1 T, fine chopped; Fresh Rosemary, 1/2 T, fine chopped; Salt; Pepper; Olive Oil 1 T; Butter 1 T; Sauce; Chanterelles, 5 ozs., fresh; Shallots, 1 1/2 T; Olive Oil, 1/2 T; Butter, 2 T; Veal Demi Glace, 1 T; Chicken Stock, 1 1/2 - 2 C; Wondra; Salt; Pepper

Servings: persons

Roast
1 1/2 to 2 # Veal Roast
Fresh Thyme, 1 T, fine chopped
Fresh Rosemary, 1/2 T, fine chopped
Salt
Pepper
Olive Oil 1 T
Butter 1 T
Sauce
Chanterelles, 5 ozs., fresh
Shallots, 1 1/2 T
Olive Oil, 1/2 T
Butter, 2 T
Veal Demi Glace, 1 T
Chicken Stock, 1 1/2 - 2 C
Wondra
Salt
Pepper

1
Preheat oven to 350 F.
2
Truss the roast, and season the roast with thyme, rosmary, salt and pepper. In an oven proof frying pan, heat olive oil and butter. Add the roast when the butter stops foaming. Brown on all sides. Place in oven, until the thermometer reads 132F. Place on platter and tent with foil.
3
Heat stock in preparation of making the sauce.
4
Deglaze the pan with 1/4 C of white wine, reduce to 2 T and reserve. Add oil and 1/2 T of butter, saute the shallot just to translucent, add the chantrelles and saute to tender. Add the reduced wine, any pan drippings and 1 T of veal demiglace, whisk bring to a boil. Add stock, and reduce to proper flavor, correct seasoning. Add remaining butter and whisk in Wondra to correct viscosity.
5
Slice veal, pour sauce over, and serve.

No nutrition data on file — estimate from the ingredient list.

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.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Roast, 1 1/2 to 2 # Veal Roast, Fresh Thyme, 1 T, fine chopped, Fresh Rosemary, 1/2 T, fine chopped, and more.

Yes, Roasted Veal With Chanterelles, Samperdito 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.

That's it — enjoy your meal!

Roasted Veal With Chanterelles, Samperdito

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions