Recipe Roasted veal loin with sour taste and wholegrain mustard sauce

To prepare this dish

Ingredient list

Ingredients, cooking and assembly

550 g veal loin
50 g Cooking cream sour taste
130 g Cooking cream sour taste
60 g brown stock
15 g traditional wholegrain mustard
80 g Elle & Vire all Purpose butter 82% fat
6.67 g fine salt
2 g rosemary
3 g sage
2 g thyme
2 g fresh oregano
200 g green asparagus
4 yellow carrots

Elle & Vire products used

Cooking cream sour taste

Elle & Vire all Purpose butter 82% fat

The recipe,
step by step

1. 1

   Ingredients, cooking and assembly

   • Place the meat sous-vide with the first amount of cream and leave to marinate for at least 12 hours.
   • Remove from the marinade. 
   • Brown the meat in a frying pan with the butter and herbs until it is coloured on all sides.
   • Finish cooking the meat in the oven at 65°C until its centre reaches 50°C. 
   • Heat the brown stock in a saucepan, add the mustard and the second amount of cream, and adjust the seasoning. 
   • Pan-fry the carrots and asparagus in butter – both blanched beforehand. 
   • Serve the meat sliced, on top of the mustard sauce with the asparagus and carrots.

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A few words about the author…

Walter Zanoni