Roasted Honey & Pink Pepper Veal Loin with Brie Sauce
- 1 veal loin roast, about 2 1/3 pounds
- 2 tablespoons vegetable oil
- 1/2 cup dry white wine
- 1 cup veal stock or chicken broth
- 1/2 cup 35% cooking cream
- 5 ounces brie cheese, rind removed and cut into large cubes
Honey, Mustard Pink Peppercorn Coating
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 tablespoon pink peppercorns, coarsely crushed
- 1 tablespoon coarsely ground pepper
- 2 teaspoons dried oregano
- 2 sprigs of thyme, leaves removed
- 2 teaspoons of sea salt
- Preheat the oven to 300°F.
- Heat the oil in a frying pan over medium-high heat and sear the veal tenderloin on all sides for 5 to 7 minutes until brown.
- In a bowl, blend the ingredients for the honey, mustard and pink pepper coating. Roll the veal tenderloin in the mixture to create a spice crust on all sides.
- Place the veal tenderloin on the grill of a roaster and bake for 1 hour or until a cooking thermometer reads 135°F at the core.
- Transfer the grill with the roast to a baking sheet and cover loosely with aluminum foil. Let stand for about ten minutes to continue the cooking and allow the juices to spread well throughout the meat, while you prepare the sauce.
- Deglaze the roaster with the white wine, scraping the bottom with a wooden spoon to collect the cooking juices. Pour in a small saucepan, baste with the veal stock and add the juice that dripped from the roast into the baking sheet. Pour in the cream, whisk lightly, and add the brie. Reduce over medium heat for 5 to 7 minutes to allow the cheese to melt and concentrate the flavors and texture of the sauce. Serve immediately.
Source: Chef Jean-François Plante's Rôtir magazine