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Roasted
Veal with
Caramelized Apple Sauce
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Roasted
Veal with
Caramelized
Apple Sauce
Bon Appetit February
1988
Veal:
1/2
cup olive oil
1/2
cup fresh lemon juice
1/4
cup honey mustard
1/4
cup dry white wine
1
tablespoon chopped fresh tarragon or
2 teaspoons dried, crumbled
1
tablespoon chopped fresh dill or
2 teaspoons dried dill
4
garlic cloves, crushed
Freshly
ground pepper
One
4- to 5-pound boneless veal top round or
top sirloin, rolled and tied
Sauce:
2
large tart green apples, peeled,
cored and thinly sliced
1
tablespoon fresh lemon juice
1/4
cup (1/2 stick) butter
1/4
cup sugar
1/4
cup Calvados or applejack
4
1/2 cups unsalted
veal or chicken stock
boiled until reduced to 1 1/2 cups
6
tablespoons (3/4 stick) butter,
cut into tablespoon-size pieces
Additional
Calvados
Additional
fresh lemon juice
For
veal: Combine
olive oil, lemon juice, mustard, wine, tarragon, dill,
garlic and pepper
in double plastic bag. Add
veal, turning to coat. Seal;
let stand 2 hours at room temperature or chill overnight.
Preheat oven
to 325 degrees F. Remove
veal from marinade; reserve marinade. Set
veal on rack in roasting pan and roast 1 1/2 hours, turning and
basting
with marinade occasionally. (Can
be prepared 8 hours ahead and
refrigerated.
Reheat 10 minutes at 325 degrees F.)
Meanwhile,
prepare sauce: Toss apples
with lemon juice. Melt 1/4
cup butter in heavy large skillet over medium heat.
Add apples and stir
to coat. Sprinkle
with the sugar and cook until tender and caramelized,
stirring frequently,
about 5 minutes. Remove from
heat. Stir in the Cal-
vados. Return to heat and boil until reduced to glaze. Stir in
the stock
and heat through. (Can be prepared 8 hours ahead to this point. Reheat
before
continuing.) Blend in 6
tablespoons butter 1 tablespoon at a time.
Season to taste with additional Calvados, lemon juice, salt
and pepper.
Slice veal.
Arrange on plates. Spoon sauce over. Serve
immediately.
Serves 12.
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