Rack of Veal with Green Peppercorn Sauce
Roasted rack of veal is finished with a creamy green peppercorn sauce for bold, savory depth. This elegant dish balances tender meat with gentle heat.
| Serving Size | 6 |
|---|---|
| Prep Time | 15 mins. |
| Cook Time | 30 mins. |
Ingredients
- 1 veal rack, 6 ribs
- Salt and pepper to taste
- Butter
- 1/2 cup red wine
- 1 cup veal stock
- 1/2 tablespoon green peppercorns
Preparation
- Preheat the oven to 325°F.
- Trim and season the rack of veal.
- Heat a little butter in a skillet and brown the rack of veal. Remove it from the skillet and place it on the grill of a dripping pan.
- Place the dripping pan in the oven and cook the veal until the internal temperature reaches 150°F or the meat juices rise to the surface and the veal begins to shrink.
- In the meantime, deglaze the skillet with red wine and add the veal stock, followed by the demi-glace sauce and the green peppercorns.
- For maximum flavor, reduce the sauce by at least half and then adjust the seasoning, if necessary. For a smoother sauce, strain the sauce and whisk in some butter.
- Remove the veal from the oven and let it sit for 15 minutes.
- Cut the veal rack between the ribs, spoon the sauce over the veal and serve with the side dishes of your choice.
Rack of Veal with Green Peppercorn Sauce
Roasted rack of veal is finished with a creamy green peppercorn sauce for bold, savory depth. This elegant dish balances tender meat with gentle heat.
6
Prep: 15 mins.
Cook: 30 mins.
Preparation
- Preheat the oven to 325°F.
- Trim and season the rack of veal.
- Heat a little butter in a skillet and brown the rack of veal. Remove it from the skillet and place it on the grill of a dripping pan.
- Place the dripping pan in the oven and cook the veal until the internal temperature reaches 150°F or the meat juices rise to the surface and the veal begins to shrink.
- In the meantime, deglaze the skillet with red wine and add the veal stock, followed by the demi-glace sauce and the green peppercorns.
- For maximum flavor, reduce the sauce by at least half and then adjust the seasoning, if necessary. For a smoother sauce, strain the sauce and whisk in some butter.
- Remove the veal from the oven and let it sit for 15 minutes.
- Cut the veal rack between the ribs, spoon the sauce over the veal and serve with the side dishes of your choice.
Ingredients
- 1 veal rack, 6 ribs
- Salt and pepper to taste
- Butter
- 1/2 cup red wine
- 1 cup veal stock
- 1/2 tablespoon green peppercorns
