Tender Pink Roasted Saddle of Veal with Green Asparagus and Perigord – Truffle

For the saddle of veal, portion the meat, pound lightly and season on both sides with salt and pepper just before roasting. Foam some butter in a pan and add rosemary. Fry the meat over moderate heat until tender pink.

Cook the asparagus in salted water until al dente, then strain and rinse in cold water.

For the truffle sauce, deglaze the roast residue with a little veal stock, reduce, pour in whipping cream and thicken with a little cornflour. It can also be bound with butter instead.

Season with freshly shaved truffle and a little truffle oil. Serve the finished saddle of veal with parsley potatoes.

Preparation Tip:

A delicious veal loin recipe for meat lovers!

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