Roast Veal with Potatoes

By GialloZafferano · 110 min

Ingredients

Instructions

1. Peel the potatoes, cut them into slices, then into pieces about 3/4–1 inch.
2. Finely chop the rosemary needles and cleaned garlic cloves, add them to the potatoes, then season with salt, pepper and a generous drizzle of oil.
3. Mix well and spread the potatoes on a baking sheet in a single layer, without overlapping.
4. Bake in a preheated static oven at 390°F for 20 minutes.
5. Clean the veal undercut, removing connective tissue, then tie it with kitchen twine, spacing the knots about 1/2 inch apart and finishing with a double knot at the end.
6. Season the surface of the meat with salt and pepper and massage it in. Tuck a rosemary sprig under the twine.
7. In a steel pan over medium-high heat, sear the meat in a generous amount of oil for about 1 minute per side, without moving it, turning it with tongs or wooden spoons so as not to pierce it.
8. Deglaze the pan with the white wine and let it evaporate completely. Remove the meat, keeping the juices, and place it on the potatoes in the centre of the tray.
9. Roast for another 40–45 minutes at 390°F in the static oven, until the internal temperature reaches 149°F.
10. Rest the meat for 10 minutes, then remove the probe and twine. Meanwhile, heat the reserved cooking juices in the pan, slice the veal and serve.

Summarized from GialloZafferano's video. Watch it for the details.

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