Rack of Veal with Peppercorn Sauce Shopping List:
1 veal rib roast (about 5 pounds)
1 teaspoon salt
Freshly ground white pepper
White wine
1 ½ cups Mock Bearnaise Sauce
2 tablespoons drained green peppercorns
Rack of Veal with Peppercorn Sauce Preparation Instructions:
1. Rub roast with salt and pepper; place in a roasting pan. Insert meat thermometer so tip is in center of meat, away from bone.
2. Roast uncovered in a 325°F oven to an internal temperature of 165°F (about 3 hours). Baste several times with white wine during last hour of roasting. Remove to a platter and cover loosely with aluminum foil; let stand 20 minutes before carving.
3. While roast is standing, make the sauce, adding peppercorns before heating. Pass sauce.
Note: A boneless veal roast can also be used in this recipe. Roast as directed above, allowing about 35 minutes per pound.
Rack of Veal with Peppercorn Sauce Recipe: 10 SERVINGS
Rack of Veal with Peppercorn Sauce