Rack Of Veal With Peppercorn Sauce Recipe
Rack of veal with peppercorn sauce is a simple yet elegant recipe that I often prepare for dinner parties for its huge success. Easily prepared in the oven, the rack of veal with peppercorn sauce is flavored with white pepper and green peppercrns and cooked in wine and mock bearnaise sauce.
Ingredients
| 1 veal rib roast (about 5 pounds) | ||
| Salt | 1 Teaspoon | |
| Freshly ground white pepper | ||
| White wine | ||
| 1 1/3 cups Mock | ||
| Bearnaise Sauce (double recipe) | ||
| 2 tablespoons drained green peppercorns | ||
Directions
Rub roast with salt and pepper; place in a roasting pan.
Insert meat thermometer so tip is in center of meat, away from bone.
Roast uncovered in a 325°F oven to an internal temperature of 165°F (about 3 hours).
Baste several times with white wine during last hour of roasting.
Remove to a platter and cover loosely with aluminum foil; let stand 20 minutes before carving.
While roast is standing, make the sauce, adding peppercorns before heating.
Pass sauce.
Insert meat thermometer so tip is in center of meat, away from bone.
Roast uncovered in a 325°F oven to an internal temperature of 165°F (about 3 hours).
Baste several times with white wine during last hour of roasting.
Remove to a platter and cover loosely with aluminum foil; let stand 20 minutes before carving.
While roast is standing, make the sauce, adding peppercorns before heating.
Pass sauce.
Chef
