Roasted Honey and Pink Pepper Veal Loin with Brie Sauce
Yield: 4 to 6 servings
Preparation time: 18 minutes
Cooking time: 1 hour
- 1 Quebec Veal loin roast of about 2 1/3 lb (1.2 kg)
- 2 tbsp (30 ml) vegetable oil
- 125 ml (1/2 cup) dry white wine
- 250 ml (1 cup) veal stock or chicken broth
- 125 ml (1/2 cup) 35% cooking cream
- 150 g (5 oz) brie cheese, rind removed and cut into large cubes
Honey, mustard and pink pepper coating
- 15 ml (1 tbsp) honey
- 15 ml (1 tbsp) Dijon mustard
- 15 ml (1 tbsp) pink pepper, coarsely crushed
- 15 ml (1 tbsp) mignonette pepper
- 10 ml (2 tsp) dried oregano
- 2 sprigs of thyme, leaves removed
- 10 ml (2 tsp) of Guérande salt
- Preheat the oven to 150ºC (300ºF).
- 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 nice 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 135ºF (57ºC) 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 flavours and texture of the sauce. Serve immediately.
Recipe from Chef Jean-François Plante's Rôtir magazine.