📝 About This Recipe
This exquisite Roasted Veal Loin represents the pinnacle of refined European roasting, offering a delicacy and tenderness that beef simply cannot match. The loin is enveloped in a fragrant tapestry of fresh thyme, rosemary, and garlic, then roasted to a perfect medium-rare to preserve its velvety texture. Finished with a sophisticated Madeira reduction, this dish is a celebration of subtle flavors and elegant presentation, perfect for intimate dinner parties or festive gatherings.
🥗 Ingredients
The Veal
- 3 pounds Center-cut veal loin (trimmed of silver skin, at room temperature)
- 2 teaspoons Kosher salt (more or less to taste)
- 1 teaspoon Black peppercorns (freshly cracked)
- 2 tablespoons Extra-virgin olive oil (high smoke point preferred)
The Herb Rub
- 4 tablespoons Unsalted butter (softened)
- 1 tablespoon Fresh rosemary (finely minced)
- 1 tablespoon Fresh thyme (finely minced)
- 3 cloves Garlic (grated or microplaned)
- 1 tablespoon Dijon mustard (smooth style)
Madeira Sauce
- 2 large Shallots (finely minced)
- 1/2 cup Madeira wine (Sercial or Verdelho preferred)
- 1.5 cups Veal stock (high quality or demi-glace)
- 2 tablespoons Cold unsalted butter (cubed for finishing)
- 1 tablespoon Fresh parsley (chopped for garnish)
👨🍳 Instructions
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1
Remove the veal loin from the refrigerator at least 45 minutes before cooking to ensure it reaches room temperature for even roasting.
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2
Preheat your oven to 400°F (200°C). Pat the veal loin completely dry with paper towels to ensure a superior sear.
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3
In a small bowl, combine the softened butter, minced rosemary, thyme, garlic, and Dijon mustard. Mix until it forms a smooth, fragrant paste.
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4
Generously season the veal loin on all sides with kosher salt and freshly cracked black pepper.
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5
Heat the olive oil in a large, oven-proof stainless steel or cast-iron skillet over medium-high heat until the oil is shimmering.
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6
Sear the veal loin for 2-3 minutes per side, including the ends, until a golden-brown crust has formed. Do not crowd the pan.
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7
Remove the skillet from heat. Using a spatula, coat the top and sides of the seared veal with the prepared herb butter mixture.
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8
Place the skillet directly into the preheated oven. Roast for 20-25 minutes, or until an instant-read thermometer inserted into the thickest part registers 130°F (54°C) for medium-rare.
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9
Transfer the veal to a warm cutting board and tent loosely with foil. Allow it to rest for at least 15 minutes; this is crucial for the juices to redistribute.
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10
While the meat rests, place the same skillet back on the stovetop over medium heat. Discard all but one tablespoon of the rendered fat.
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11
Add the minced shallots to the skillet and sauté for 2 minutes until translucent, scraping up the browned bits (fond) from the bottom of the pan.
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12
Pour in the Madeira wine to deglaze the pan. Let it simmer and reduce by half.
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13
Add the veal stock and continue to simmer until the sauce is thick enough to coat the back of a spoon (about 8-10 minutes).
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14
Whisk in the cold cubes of butter one at a time to create a glossy, rich finish. Season with salt and pepper to taste.
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15
Slice the veal into 1/2-inch thick medallions. Arrange on a platter, drizzle with the Madeira sauce, and garnish with fresh parsley.
💡 Chef's Tips
Always use a meat thermometer; veal is very lean and can dry out quickly if overcooked beyond medium. If you cannot find veal stock, use a high-quality unsalted beef bone broth reduced by a third for better intensity. Ensure the butter for the sauce is ice-cold when whisking it in; this creates a stable emulsion and a professional sheen. Ask your butcher to tie the loin with kitchen twine if it isn't already uniform in shape to ensure even cooking. Don't skip the resting period; cutting too early will result in all the delicious juices escaping onto the board.
🍽️ Serving Suggestions
Pair with a creamy wild mushroom risotto to complement the earthy herb crust. Serve alongside honey-glazed heirloom carrots or roasted asparagus for a pop of color. A glass of aged Bordeaux or a sophisticated Pinot Noir pairs beautifully with the delicate veal. For a classic touch, serve with a side of pommes purée (ultra-smooth mashed potatoes). A simple watercress salad with a lemon vinaigrette provides a refreshing contrast to the rich sauce.